Recipe

Stuffed Chicken Breasts With Mascarpone And White Wine Sauce Recipe


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Ingredients
  • 8 chipolline onions, sliced fine .
  • 1 lb ground chicken .
  • 4 slices provolone cheese .
  • 1/4 c olive oil .
  • For the sauce .
  • 1/8 tsp black pepper, from the mill .
  • 1/2 c fresh spinach, lightly steamed .
  • 2 tbsps cornstarch .
  • 1/2 c mascarpone cheese .
  • 1 c dry white wine .
  • 1/4 c flat-leaf Italian parsley, sliced fine .
  • 1/4 c parmesan cheese, grated .
  • 1 portabella mushroom, sliced fine .
  • 4 chicken breasts .
  • 6 garlic cloves, sliced fine .
  • 1/4 c fresh basil, sliced fine .
  • 2 tbsps fresh oregano, sliced fine .
  • 2 tbsps butter

Directions
  • Step #1 With your mallet or tenderizer, lb chicken breasts to about 1/2 inch thick; set aside until ready to use.
  • Step #2 Clarify sweet chipolline onions in a little oil; remove this from pan & set aside until ready to use.
  • Step #3 Cook garlic until just golden in colour; remove this from pan & set aside with the onions.
  • Step #4 Cook sliced mushrooms until liquid dissipates, stirring constantly to prevent burning.
  • Step #5 Remove from heat & set aside.
  • Step #6 Brown ground chicken, using about 2 tbsp oil, add oil as required.
  • Step #7 To the ground chicken add onions, parsley, mushrooms, garlic, oregano & black pepper to taste.
  • Step #8 Stir constantly for 5 or 6 mins, to mix flavours.
  • Step #9 Steam spinach until just wilted; remove this from pan & squeeze dry.
  • Step #10 Chop spinach, coarse; add parmesan cheese, & mix together.
  • Step #11 Divide ground chicken mixture evenly, & spoon onto one half of each flattened chicken breasts.
  • Step #12 Divide spinach mixture evenly, & spoon over chicken mixture.
  • Step #13 Top the mixture(s) with a slice of provalone.
  • Step #14 Fold the other half of chicken breast over the mixture(s), & press the edges together to form a pouch.
  • Step #15 Brown each pouch on both sides; reduce heat, cover pan & continue cooking until done; 10-12 mins.
  • Step #16 Remove cooked chicken to plates & spoon sauce over pouches.
  • Step #17 Serve hot with vegetables or pasta (your choice).
  • Step #18 For the sauce: Melt butter in a pan Add corn starch, stirring constantly with your whisk, to mix.
  • Step #19 Add mascarpone cheese.
  • Step #20 Continue to stir with your whisk while slowly adding dry white wine.
  • Step #21 When cheese is mixed thoroughly with the mixture, add fresh basil.
  • Step #22 Mix well & spoon sauce over finished chicken breasts.
  • Enjoy the Stuffed Chicken Breasts With Mascarpone & White Wine Sauce recipe

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Main Dish / Chicken
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