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."
photo by MsPia
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
Sauce
- 10 tablespoons dry white wine
- 6 tablespoons cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 shallot, chopped
- 1⁄8 teaspoon pepper
-
Chicken
- 4 boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1⁄3 cups coarsely grated Fontina cheese (about 5 oz)
- 12 fresh spinach leaves
- 6 tablespoons butter, cut into pieces
directions
- For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
- Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
- 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 ½ tsp olive oil and ½ 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 (can be prepared 8 hours ahead).
- 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 onto plates.
- Cut string off chicken.
- Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
- Serve, passing remaining sauce separately.
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Reviews
-
you will have a much snapper taste if you use feta instead of fontina ;then the rating goes from three to five stars -
I added prosciutto to the spinach & fontina and it added a wonderful dimension of flavor. This was delicious! We included roasted carrots, cauliflower and mashed potatoes and the sauce went great with it all! -
Superb recipe. I have to disagree with previous reviewer about subbing feta cheese for the fontina. The star of the recipe is the sauce, which is fantastic, very tangy and incredibly velvety with addition of the six tablespoons of butter right at the end.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
