Ingredients
The following ingredients have 4 Servings
- 10 oz spinach leaves
- ½ cup ricotta Cheese
- salt and pepper, (to taste)
- 4 large chicken breast halves, (skinless and boneless)
- 12 slices bacon
- 3 cloves garlic, (crushed but left unpeeled)
- 1 cup white wine
- ½ cup heavy or double cream
Instruction
- Preheat the oven to 400 F.
- In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with a little salt and pepper, to taste. Set aside.
- Make a horizontal slit through each chicken breast without cutting all the way through. To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap. Flatten the meat by pounding it gently yet firmly with either a kitchen or meat-pounding mallet or a rolling pin.
- Divide the spinach mixture into 4 (for each chicken breast) and then spread it on one side of the chicken. Roll-up the breast to enclose it.
- Wrap each roll in 3 bacon slices. Place in a roasting pan together with the garlic cloves and then bake in the preheated oven for about 30-35 minutes or until chicken is fully cooked through.
- Lift the chicken pieces out of the pan and transfer them to a serving dish. Discard the garlic cloves.
- If your roasting pan is stove-top safe, then pour in the wine and let it boil on top of the stove until reduced to about half. If not, just transfer whatever left-over drippings you have to a saucepan and then pour in the wine and cook until reduced.
- Add the heavy cream, adjust the amount to your taste preference and continue to simmer until the sauce is slightly thickened. Season with salt and pepper (and even a pinch of nutmeg), to taste. Serve the chicken sliced, with the white wine sauce drizzled over it. Enjoy!
