Stuffed Chicken Breasts With Mascarpone And White Wine Sauce Recipes

SPINACH RICOTTA STUFFED CHICKEN BREASTS WITH LEMON WHITE WINE SAUCE

Steps:

• To make the stuffing: In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside. To make the sauce: Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency. If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce. Whisk in the lemon juice, mustard and season with salt. Set aside. To make the chicken: Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. Secure with toothpicks. You may find it easier to keep the stuffing inside the chicken by tying it with butchers string. Season each breast with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated. Lay the breasts into the pan (lay away from you to prevent splashing). Brown the chicken breasts evenly on all sides. This will take about two minutes per side. Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F. Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F. Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan. To serve: Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies. This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them. Notes: The sauce can be very lemony, you don't need much. Any remaining sauce is great to drizzle over any accompanying vegetables. This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts. You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).

STUFFED CHICKEN BREAST WITH WHITE WINE SAUCE

Steps:

• 1. In a medium bowl combine spinach, ricotta, Swiss cheese, egg, salt and pepper. Set aside. 2. Place 1 chicken breast half between two layers of plastic wrap or wax paper, boned side up. Starting in the centre of the breast, gently pound the chicken with a rolling pin or the flat side of a meat hammer until breasts are around 1/4 inch thick. Repeat with the remaining chicken breast halves. 3. Season the meat with salt and pepper. Divide the spinach mixture in 4, placing a pile in the centre of each flattened breast. Wrap the breast arouind the spinach mixture like a parcel and use toothpicks to secure. 4. Heat the oil in a large pan over medium heat. Add the chicken parcels and fry for approximately 3 minutes on each side. Reduce the heat to low, cover the pan and cook for a further 6-7 minutes or until meat is cooked through. Do not overcook or the meat will dry out. Remove chicken and let it stand for 5-6 minutes. 5. Heat 40 Knots Pinot Gris and stock in a saucepan over high heat, stirring frequently. Once it boils, reduce heat and simmer, reducing mixture by about one-third. Add mustard and lemon juice and stir through. 6. Cut chicken parcels into thick slices and top with the sauce. Serve immediately with your favourite vegetables or salad. Contributed by: Troy and Cheryl-Lynn Townsin found in Cooking with BC Wine

STUFFED CHICKEN BREAST IN A WHITE WINE CREAM SAUCE

Steps:

• Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
• Season with salt and pepper on both sides.
• Preheat pan with oil to pan fry chicken.
• Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
• Secure with toothpick.
• Pan fry the chicken until done, about 8-10 minutes on each side.
• In a small saucepan, heat oil and toast pine nuts for about 1 minute.
• Add shallots and sweat.
• Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
• Season to taste with salt and pepper.
• Plate chicken and ladle sauce over it.

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE

Steps:

• With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
• Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
• Cook garlic until just golden in colour; remove from pan and set aside with the onions.
• Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
• Brown ground chicken, using about 2 tbsp oil, add oil as required.
• To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
• Stir constantly for 5 or 6 minutes, to blend flavours.
• Steam spinach until just wilted; remove from pan and squeeze dry.
• Chop spinach, coarse; add parmesan cheese, and mix together.
• Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
• Divide spinach mixture evenly, and spoon over chicken mixture.
• Top the mixture(s) with a slice of provalone.
• Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
• Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
• Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
• For the sauce: Melt butter in a pan
• Add corn starch, stirring constantly with your whisk, to blend.
• Add mascarpone cheese.
• Continue to stir with your whisk while slowly adding dry white wine.
• When cheese is blended thoroughly with the mixture, add fresh basil.
• Mix well and spoon sauce over finished chicken breasts.

SPINACH STUFFED CHICKEN IN CREAM SAUCE

Steps:

• Place spinach and water in a large pot over high heat. Cover and cook until spinach is wilted, 3 to 4 minutes. Drain well.
• Place chicken thighs on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
• Place chicken thighs between 2 sheets of plastic wrap. Pound with a meat mallet until thin.
• Transfer chicken to a large plastic bag. Add soy sauce, 1/4 cup olive oil, and garlic powder. Seal and marinate in the refrigerator for at least 30 minutes.
• Melt 1 teaspoon butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in cooked spinach and mozzarella cheese.
• Remove chicken pieces from the marinade, letting excess marinade drip back into the bowl. Discard marinade. Place some of the spinach mixture into the center of each chicken thigh. Fold up chicken and wrap serrano ham around the outside. Secure with toothpicks.
• Mix flour and paprika together in a wide bowl. Coat each chicken piece with flour mixture.
• Heat remaining 2 teaspoons butter and 2 teaspoons olive oil in a large skillet over medium-high heat. Cook chicken until browned, 2 to 3 minutes per side. Pour in chicken stock and white wine. Reduce heat to medium. Cover and simmer, turning once, until chicken is no longer pink in the center, 25 to 30 minutes.
• Transfer chicken to a platter using tongs. Increase heat to medium-high. Scrape the bottom of the skillet to loosen browned bits of food. Stir in heavy cream, water, and cornstarch. Stir until sauce thickens and coats the back of the spoon, 3 to 5 minutes. Pour over chicken.

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

CHICKEN STUFFED WITH HERBY MASCARPONE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
• Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
• Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE

Steps:

• Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
• Make the Sauce: Combine the wine and stock in a non-reactive 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.
• Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder 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. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
• Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
• Transfer the chicken to a cutting board and let rest for 5 minutes.
• Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
• Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.