Chicken Breasts Stuffed With Fontina Cheese And Spinach

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 10 tablespoons dry wine
• 6 tablespoons cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons wine vinegar
• 1 shallot, chopped
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 2 teaspoons olive oil
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 1/3 cups coarsely grated fontina cheese (about 5 oz)
• 12 fresh spinach leaves
• 6 tablespoons butter, cut into pieces

Recipe

• 1 for sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
• 2 boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
• 3 for chicken: pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
• 4 place smooth side down on work surface.
• 5 rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
• 6 sprinkle each with 1/3 cup of fontina cheese.
• 7 top each with 3 spinach leaves, overlapping if necessary.
• 8 starting at short end, tightly roll up chicken, jelly-roll style.
• 9 tie with string in several places (can be prepared 8 hours ahead).
• 10 preheat oven to 350f degrees.
• 11 heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
• 12 season chicken with salt and pepper.
• 13 brown well on all sides, about 10 minutes.
• 14 transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
• 15 transfer to plate and cool 5 minutes.
• 16 bring sauce to simmer.
• 17 add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
• 18 spoon sauce onto plates.
• 19 cut string off chicken.
• 20 cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
• 21 serve, passing remaining sauce separately.