Mascarpone And Spinach Stuffed Chicken Breasts Recipe

Ingredients

• Stuffing
• 1 10 oz. box frozen chopped spinach, thawed and drained of liquid
• 1/2 stick butter
• 1 tbls. garlic, finely chopped
• 1/8 tsp. dry mustard
• 1/8 tsp. nutmeg
• 2 tsp. salt
• 1 tsp. pepper
• 1 tbls. olive oil
• 3/4 cup heavy cream
• 3/4 cup bread crumbs
• 4 oz. Mascarpone cheese
• Chicken:
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 sprigs thyme
• 1/4 tsp grated lemon peel
• 1 clove garlic
• 6 leaves basil
• 1/2 tsp. parsley
• 1/4 cup olive oil
• 6 boneless chicken breasts, skin on if possible
• Sauce
• 1 cup heavy cream
• 2 shallots, sliced
• 1/4 cup white wine
• 1/2 cup chicken stock
• 3 tbls. sun dried tomatoes, finely chopped
• 1/2 tsp. parsley
• 4 leaves basil, finely chopped
• 1 scallion, finely chopped
• Salt and pepper, to taste

Instructions

1. Stuffing
2. In skillet, melt butter and add garlic, mustard and nutmeg and saute for 30 seconds
3. Add spinach and stir through
4. Add cream and bread crumbs and mix
5. Season with salt and pepper
6. Remove to mixing bowl
7. Fold in mascarpone cheese
8. Chill
9. Chicken
10. Preheat oven to 350
11. Add all ingredients to blender and puree
12. With paring knife, make one long slit down center of each chicken breast, skin side down
13. Stuff each breast with stuffing
14. Put skin side up, on baking sheet
15. Rub seasoning mixture over skin
16. Bake 20-25 minutes
17. Sauce
18. In saucepan, add cream, shallots, white wine and chicken stock
19. Bring to simmer and cook until liquid is reduced by 1/3
20. Stir in the remaining ingredients and heat through