CHICKEN RECIPE

I have no problem sharing the recipe: don't let length of recipe scare you...quite simple and done on stovetop!
SPINACH AND RICOTTA STUFFED CHICKEN BREASTS WITH
LEMONY WHITE WINE SAUCE
2 SERVINGS

STUFFING:
1 CUP COOKED,CHOPPED AND DRAINED FRESH SPINACH
1 CLOVE GARLIC FINELY CHOPPED
½ OF A SMALL ONION OR ONE SHALLOT, FINELY CHOPPED
½ CUP RICOTTA CHEESE , DRAINED
¼ CUP SHREDDED MOZZARELLA CHEESE
¼ CUP PARMESAN CHEESE
1 EGG
SALT AND PEPPER TO TASTE
2 TABLESPOONS FRESH PARSLEY
1 TABLESPOON VEG OIL

IN A SKILLET, HEAT OIL OVER MED HEAT. ADD GARLIC AND ONION; COOK UNTIL TENDER. REMOVE FROM HEAT. STIR IN SPINACH, FRESH PARSLEY, COOL. IN A BOWL COMBINE RICOTTA, MOZZARELLA,PARMESAN,EGG, SALT AND PEPPER.
BLEND IN SPINACH MIXTURE. REFRIGERATE UNTIL READY TO STUFF AND COOK THE CHICKEN.

CHICKEN:
2 (8 OZ) BONELESS,SKINLESS CHICKEN BREAST HALVES
LEMON PEPPER TO TASTE (I USE MCCORMICKS NO SALTED ADDED)
2 TABLESPOONS VEG OIL
FRESH PARSLEY FOR GARNISH

PREPARE CHICKEN BREASTS: CUT A SLIT IN THE BREAST TO MAKE A POCKET BEING SURE NOT TO CUT ALL THE WAY THRU.
USING A SPOON STUFF THE POCKET BUT NOT SO THAT IT WILL OVERFLOW ..STUFFING WILL EXPAND! USE TOOTHPICKS TO HELP CLOSE THE OPENING. SEASON THE CHICKEN BREASTS BOTH SIDES WITH LEMON PEPPER TO TASTE.
HEAT OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE CHICKEN AND COOK, TURNING OCCASIONALLY UNTIL BROWNED ON BOTH SIDES. COVER THE SKILLET, TURN THE HEAT DOWN TO LOW AND COOK UNTIL JUST COOKED THROUGH PERHAPS 5 -7 MINS….OR MORE IF YOU THINK IT ISN’T DONE.
TRANSFER THE CHICKEN TO A CUTTING BOARD ,COVER AND LET REST FOR 5 MINS.
AT THIS POINT YOU CAN MAKE :

SAUCE
½ CUP WHITE WINE
½ CUP CHICKEN STOCK
1 TABLESPOON DIJON MUSTARD
1 LEMON, JUICED
LEMON PEPPER AND SALT

COMBINE WINE AND STOCK IN A SAUCEPAN (USE A NON-REACTIVE ONE). BRING TO BOIL AND REDUCE TO A SAUCE-LIKE CONSISTENCY. WHISK IN THE MUSTARD,LEMON JUICE AND SEASON WITH SALT AND LEMON PEPPER . SET ASIDE.

IN THE SKILLET YOU COOKED THE CHICKEN IN…POUR THE SAUCE OVER HIGH HEAT AND COOK, STIRRING AND SCRAPING THE BOTTOM WITH A WOODEN SPOON.
SLICE THE CHICKEN INTO MEDALLIONS, DIVIDE AMONG THE PLATES AND SPOON SOME OF THE SAUCE OVER EACH.
GARNISH WITH PARSLEY AND SERVE IMMEDIATELY.

Thanks for sharing your recipe with us, I will be giving this a try next time I have chicken.