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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

  1. 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
  4. 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

  1. 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.
  2. 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 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 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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