Chicken Breasts Stuffed With Fontina Cheese And Spinach


This chicken dish has a beautiful presentation and great flavour. Highly recommended for your next 'company' brunch or dinner.

Steps


For sauce: combine wine , cream , lemon juice , vinegar , chopped shallot and pepper in medium saucepan.
Boil until reduced to cup , about 8 minutes.
For chicken: pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
Place smooth side down on work surface.
Rub tsp olive oil and tsp minced garlic over each chicken breast.
Sprinkle each with 1 / 3 cup of fontina cheese.
Top each with 3 spinach leaves , overlapping if necessary.
Starting at short end , tightly roll up chicken , jelly-roll style.
Tie with string in several places.
Preheat oven to 350f degrees.
Heat remaining 2 tblsps oil in heavy , large ovenproof skillet.
Season chicken with salt and pepper.
Brown well on all sides , about 10 minutes.
Transfer skillet to oven and bake until chicken is cooked through , about 15 minutes.
Transfer to plate and cool 5 minutes.
Bring sauce to simmer.
Add butter , one piece at a time , whisking just until butter melts and sauce is smooth.
Spoon sauce .

Ingredients


dry white wine, cream, fresh lemon juice, white wine vinegar, shallot, pepper, boneless skinless chicken breast halves, olive oil, garlic, fontina cheese, fresh spinach leaves, butter