I have made this recipe since the early 1990s. I had caught it watching a Northwest cooking show when spending a summer with my dad in, of all places, Boring, Oregon. Fortunately, the local PBS station was anything but boring when it came to some delicious recipes. I don’t recall the show’s name but it was sponsored by Chateau Ste Michelle Winery.
The recipe that follows is not from the original television show. I have modified the original to make it less complex, but still retain the complexity of the flavors.
Enjoy! This is always a hit and, believe it or not, it only takes less than hour from preparation to on the table. I made tonight after work without much effort.
Stuffed Chicken in Chardonnay Cream Sauce
4 boneless skinless chicken breasts
1 cup of spinach, coarsely chopped, uncooked
3/4 cup breadcrumbs
1 egg, whites only – discard yolk
2 oz. Goat cheese
1 shallot, diced
3 tablespoons olive oil
2 tablespoons butter
3/4 cup Chardonnay or dry white wine
1/2 cup heavy cream
salt and pepper to taste
Preheat oven at 375 degrees.
Cook spinach in lightly oiled pan for about 3 minutes too soften. Fillet chicken breasts by cutting through middle of thickest side, but keep attached, as you will use the filleted chicken center as a pocket for the filling. For the filling, mix the cooked spinach, goat cheese, breadcrumbs, egg white, 1 tablespoon of olive oil and season with salt and pepper. Spoon filling in chicken breasts, about a tablespoon or more, filling them enough but not too much that you can’t wrap the chicken around the stuffing. Secure the chicken around the stuffing using toothpicks, about 3 per chicken. Make sure you leave some of the toothpick ends poking through enough so they are easy to remove after cooking.
Heat sauté pan on medium high heat and add 1 tablespoon of olive oil and butter to pan. Add chicken when bubbling. Cook on each side to brown for about 2-3 minutes per side for about 10 minutes total. Add 1 tablespoon of olive oil if necessary to keep pan well oiled. After browning chicken, move pan to oven and heat for 20 minutes.
Remove pan from oven and remove chicken breasts from pan. Set aside. Being careful with hot sauté pan, add 1 tablespoon of butter and melt adding diced shallots. Cook for about 1 minute and then add wine to deglaze the pan. Reduce wine to about half, about 3-4 minutes. Add heavy cream and whisk sauce adding salt and pepper to taste.
Plate chicken by cutting into one inch thick slices at diagonal. Drizzle sauce over cut, stuffed chicken.