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Chicken with Spinach, Asiago & Parmigiano Reggiano in a Tomato Herb Sauce

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Chicken with Spinach, Asiago & Parmigiano Reggiano in a Tomato Herb Sauce

Ingredients: Serves 4

4 boneless, skinless chicken breasts, pounded to 1/4 inch thick
1/2 cup shredded Asiago cheese
1/2 cup Parmigiano Reggiano cheese, shredded
1 tablespoon fresh oregano, chopped
1/2 cup cup spinach, finely chopped
Salt & freshly ground black pepper
1 large egg, beaten
1/2 cup dry breadcrumbs

YIELD: Serves 4

INGREDIENTS

Chicken
- 4 boneless chicken breast halves, skinned
- 1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
- 2 green onions, thinly sliced
- 3 basil leaves, shredded or 1 teaspoon dried, crumbled
- Salt and freshly ground pepper
- 1 egg, beaten to blend
- 1/2 cup dry breadcrumbs
- 2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 pound mushrooms, sliced
- 1/4 cup dry white wine
- 2/3 cup chicken stock or canned low-salt broth
- 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
- Salt and pepper

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PREPARATION

For chicken:
1. Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
2. Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
For sauce:
1. Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Dish

Cuisine American

Servings servings

Equipment

oven
Meat mallet
Baking dish
skillet
mixing bowl

Ingredients

4 pieces boneless, skinless chicken breasts pounded to 1/4 inch thick
1/2 cup shredded Asiago cheese
1/2 cup shredded Parmigiano Reggiano cheese
1 tablespoon fresh oregano chopped
1/2 cup spinach finely chopped
to taste none Salt
to taste none freshly ground black pepper
1 large egg beaten
1/2 cup dry breadcrumbs
2 tablespoons unsalted butter melted
1/4 cup unsalted butter
1/2 pound mushrooms sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter cut into 4 pieces

Instructions

Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

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Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.

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Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!