Stuffed Chicken Breasts With Mascarpone And Wine Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 lb ground chicken
• 6 garlic cloves, chopped fine
• 8 chipolline onions, chopped fine
• 1 portabella mushroom, chopped fine
• 1/4 cup flat-leaf italian parsley, chopped fine
• 2 tablespoons fresh oregano, chopped fine
• 1/2 cup fresh spinach, lightly steamed
• 1/8 teaspoon black pepper, from the mill
• 4 slices provolone cheese
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1/2 cup mascarpone cheese
• 1 cup dry wine
• 1/4 cup fresh basil, chopped fine

Recipe

• 1 with your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
• 2 clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
• 3 cook garlic until just golden in colour; remove from pan and set aside with the onions.
• 4 cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. remove from heat and set aside.
• 5 brown ground chicken, using about 2 tbsp oil, add oil as required.
• 6 to the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
• 7 stir constantly for 5 or 6 minutes, to blend flavours.
• 8 steam spinach until just wilted; remove from pan and squeeze dry.
• 9 chop spinach, coarse; add parmesan cheese, and mix together.
• 10 divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
• 11 divide spinach mixture evenly, and spoon over chicken mixture.
• 12 top the mixture(s) with a slice of provalone.
• 13 fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
• 14 brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
• 15 remove cooked chicken to plates and spoon sauce over pouches. serve hot with vegetables or pasta (your choice).
• 16 for the sauce: melt butter in a pan
• 17 add corn starch, stirring constantly with your whisk, to blend.
• 18 add mascarpone cheese.
• 19 continue to stir with your whisk while slowly adding dry wine.
• 20 when cheese is blended thoroughly with the mixture, add fresh basil.
• 21 mix well and spoon sauce over finished chicken breasts.