Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-Wnb1ITN53qo/UPaicGFX4fI/AAAAAAAAEuE/S2BlNLREzlg/s1600/IMG8048.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://3.bp.blogspot.com/-Wnb1ITN53qo/UPaicGFX4fI/AAAAAAAAEuE/S2BlNLREzlg/s400/IMG8048.JPG" width="400" //a/divdiv style="text-align: center;"ispan style="font-family: Verdana,sans-serif;"For some strange reason on my last trip to Sam's I bought a huge container of ricotta cheese.   I wasn't even sure what I was going to do with, but it was such a dog gone good price.  I ended up making VERY good use of it in a couple of different recipes.  Gordy's and my hands down favorite was Spinach, Ricotta and Blue Cheese Stuffed Chicken Breast!/span/ibr /a name="more"/a/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-rOGjveNr7N0/UPSdXuu4KMI/AAAAAAAAEro/K5awn3A-668/s1600/IMG7994.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://2.bp.blogspot.com/-rOGjveNr7N0/UPSdXuu4KMI/AAAAAAAAEro/K5awn3A-668/s400/IMG7994.JPG" width="400" //a/divdiv style="text-align: center;"ispan style="font-family: Verdana,sans-serif;"I began by preparing the stuffing/span/ispan style="font-family: Verdana,sans-serif;"i.  I steamed some fresh /i/spanispan style="font-family: Verdana,sans-serif;"spinach, watching it carefully so as not to make a big bowl of mush.  I drained the spinach and once it was cool enough to handle, I chopped it up.  I combined the spinach with some ricotta, blue cheese, and bacon and mixed well. I seasoned the mixture  with a little salt and pepper and stirred in a beaten egg.  I covered the mixture and put it in the fridge while I prepared my chicken breast. /span/i/divdiv class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-BcE6fc0PS3g/UPSdgqXzdLI/AAAAAAAAEsM/z0zVG6gxoHU/s1600/IMG2920.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://1.bp.blogspot.com/-BcE6fc0PS3g/UPSdgqXzdLI/AAAAAAAAEsM/z0zVG6gxoHU/s400/IMG2920.JPG" width="400" //a/divdiv style="text-align: center;"ispan style="font-family: Verdana,sans-serif;"I placed each span style="color: black;"chicken breast between 2 doubled-up sheets of plastic wrap, and pounded to an even 1/4-inch thickness with a meat mallet.  When done, I laid the chicken on a cutting board and removed the cheese mixture from the fridge./span/span/i/divdiv class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-GBi17vFtqsE/UPSdXxkCmAI/AAAAAAAAErs/NDd4tshO6Hg/s1600/IMG7999.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://1.bp.blogspot.com/-GBi17vFtqsE/UPSdXxkCmAI/AAAAAAAAErs/NDd4tshO6Hg/s400/IMG7999.JPG" width="400" //a/divdiv style="text-align: center;"ispan style="font-family: Verdana,sans-serif;"span style="color: black;"I divided the stuffing between the breasts, mounding it along the center of each. /span/span/i/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-JFt0CQEfum4/UPSdYJ4IrKI/AAAAAAAAErw/GzqwMF1MBJg/s1600/IMG8000.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://3.bp.blogspot.com/-JFt0CQEfum4/UPSdYJ4IrKI/AAAAAAAAErw/GzqwMF1MBJg/s400/IMG8000.JPG" width="400" //a/divdiv style="text-align: center;"ispan style="font-family: Verdana,sans-serif;"span style="color: black;" I folded the bottom edge of each breast over the stuffing, folded in the sides, and rolled forward until completely wrapped.  I seasoned the chicken all over with salt and pepper./span  I lightly oiled a casserole and placed the chicken rolls in pan and baked for about 30 minutes at 350 degrees.   While the chicken was baking, I prepared the sauce./span/ibr /ispan style="font-family: Verdana,sans-serif;"ispan style="font-family: Verdana,sans-serif;"I combined some wine and chicken stock in a small saucepan. I brought it to a boil.  I reduced the heat slightly and cooked, stirring often until reduced by about 1/2. I whisked in the mustard, lemon juice, and seasoned with a little salt and pepper.   I reduced the heat to low and let it simmer.  I removed /span/ithe chicken to a cutting board and let it rest about for 5 minutes.  I sliced the chicken into medallions, divided among plates, and spooned some of the sauce over each. This was so yummy, I can't wait to buy some more ricotta from Sam's so I have to make it again!/span/i/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-TYqWJmYlK0/UPSdYm36CRI/AAAAAAAAEr0/hm8Ao1du7lQ/s1600/IMG8047.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="266" src="http://4.bp.blogspot.com/-TYqWJmYlK0/UPSdYm36CRI/AAAAAAAAEr0/hm8Ao1du7lQ/s400/IMG8047.JPG" width="400" //a/divdiv class="separator" style="clear: both; text-align: center;"/divdiv class="separator" style="clear: both; text-align: center;"/divdiv style="text-align: center;"ispan style="font-size: large;"span style="font-family: Verdana,sans-serif;"Spinach, Ricotta and Blue Cheese /span/span/i/divdiv style="text-align: center;"ispan style="font-size: large;"span style="font-family: Verdana,sans-serif;"Stuffed Chicken Breast/span/span/ibr /ispan style="font-size: large;"span style="font-family: Verdana,sans-serif;"a href="https://sites.google.com/site/saucyrecipessite/spinach-ricotta-and-blue-cheese-stuffed-chicken-breast?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"span style="font-size: small;"(print recipe) /span/a/span/span/i/divispan style="font-family: Verdana,sans-serif;"bspan style="font-weight: normal;"Stuffing: /span/b/span/ibr /ispan style="font-family: Verdana,sans-serif;"b /b1 cup cooked, chopped, and drained fresh spinach /span/ibr /ispan style="font-family: Verdana,sans-serif;"1/2 cup ricotta /span/ibr /ispan style="font-family: Verdana,sans-serif;"1/2 cup crumbled blue cheese/span/ibr /ispan style="font-family: Verdana,sans-serif;"4 slices cooked bacon, crumbled /span/ibr /ispan style="font-family: Verdana,sans-serif;"1/4 cup roasted red pepper slices /span/ibr /ispan style="font-family: Verdana,sans-serif;"Kosher salt and freshly ground black pepper /span/ibr /ispan style="font-family: Verdana,sans-serif;"1 large egg /span/ibr /br /ispan style="font-family: Verdana,sans-serif;"Sauce: /span/ibr /ispan style="font-family: Verdana,sans-serif;"1/2 cup dry white wine /span/ibr /ispan style="font-family: Verdana,sans-serif;"1/2 cup chicken stock/span/ibr /ispan style="font-family: Verdana,sans-serif;"1 tablespoon whole grain mustard/span/ibr /ispan style="font-family: Verdana,sans-serif;"1 lemon, juiced /span/ibr /ispan style="font-family: Verdana,sans-serif;"Kosher salt and freshly ground black pepper /span/ibr /ispan style="font-family: Verdana,sans-serif;"Chopped parsley leaves, for garnish /span/ibr /br /ispan style="font-family: Verdana,sans-serif;"Chicken: /span/ibr /ispan style="font-family: Verdana,sans-serif;"4 (8-ounce) boneless, skinless chicken breast halves /span/ibr /ispan style="font-family: Verdana,sans-serif;"Kosher salt and freshly ground black pepper /span/ibr /ispan style="font-family: Verdana,sans-serif;"2 tablespoons vegetable oil/span/ibr /br /div class="instructions"div class="instruction"ispan style="font-family: Verdana,sans-serif;" Make the Stuffing: In a bowl, combine the spinach, ricotta, blue cheese, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, cover and store in refrigerator until ready to use. /span/i/divispan style="font-family: Verdana,sans-serif;"Make the Chicken: Place each span style="color: black;"chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat mallet or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. (if needed, secure each flap with a toothpick.) Season the chicken all over with salt and pepper, to taste./span  Lightly oil a casserole. Place chicken rolls in pan and bake for about 30 minutes at 350 degrees. /span/ibr /ispan style="font-family: Verdana,sans-serif;"ispan style="font-family: Verdana,sans-serif;"Make the Sauce: Combine the wine and stock in a saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.  /span/i/span/ibr /ispan style="font-family: Verdana,sans-serif;"Transfer the chicken to a cutting board and let rest for 5 minutes./span/ibr /ispan style="font-family: Verdana,sans-serif;"Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. /span/i/div

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