Stuffed Chicken Breasts In Mushroom-wine Sauce

In...the New Testament, and indeed in all the first two centuries of the Christian era until A.D. 200 when Tertullian mentions infant baptism for the first time in any historical document...all baptism was the baptism of believers, not infants. And the reason was that baptism was the sign of belonging to the new people of God who are constituted not by birth or ethnic identity, but by repentance and faith in Jesus Christ.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Fruits	Italian	Trattoria	4	Servings

INGREDIENTS

		FILLING
2	t	Unsalted butter
2	T	Yellow onions, finely
		Chopped
1	t	Minced garlic
3/4	lb	Spinach, stemmed and
		Chopped
3	T	Sun-dried tomatoes
		Oil-packed, drained and
		Chopped
2	T	Grated parmesan cheese
		Salt and white pepper
4		Skinless boneless chicken
		Breast halves, each
1/4		lb 125g
4		Emmenthaler cheese, thinly
		Sliced
2	T	Canola oil
1/2	c	All-purpose flour
		SAUCE
2	t	Unsalted butter
2	T	Yellow onions, thinly
		Sliced
1/2	lb	Fresh mushrooms caps
		Thinly sliced
1/4	c	Fruity Italian white wine
1/2	c	Meat stock, veal
1/4	c	Heavy, double cream
		Salt and pepper
		Freshly ground nutmeg

INSTRUCTIONS

FILLING -- In a frying pan over medium heat, melt the butter.  Add the
onion and saute for 1 minute. Raise the heat to medium-high, add the
garlic and spinach and saute until spinach is wilted, 2 to 3 minutes.
Stir in the chopped tomatoes. Transfer the spinach mixture to a
colander and, using the back of a wood spoon, press gently against  the
mixture to remove any excess moisture, then let cool.  Wipe the  frying
pan clean and set aside. Transfer the spinach mixture to a  bowl.  Stir
in the Parmesan cheese, and season to taste with salt and  white
pepper.  Set aside. Place each chicken breast between sheets of
plastic wrap and using a meat pounder, pound until 1/4 inch (6mm)
thick.  Place 1 cheese slice on top of each pounded breast. Spoon
one-fourth of the spinach filling onto the bottom center of each
cheese slice and shape the filling into a log, being careful that it
does not protrude over the edges. Fold the sides in toward the center
and then, beginning at the bottom end, roll up tightly. Secure with
toothpicks. Preheat oven to 425F/220C. In the frying pan over
medium-high heat, warm the oil. While the oil is heating, spread the
flour on a plate. Roll the stuffed chicken breasts in the flour,
coating lightly and evenly. Add the chicken to the pan and brown
lightly on all sides, 5 to 7 minutes. Using a slotted spatula,
transfer the chicken to a baking dish. Place in the center of the  oven
and immediately reduce the heat to 375F/190C. Bake until cooked
through, 10 to 12 minutes.  Transfer to warmed individual plates and
let stand for a few minutes.  Remove the toothpicks. WHILE the  chicken
is baking, make the SAUCE. In a small frying pan over medium  heat,
melt the butter.  Add the onion and saute until the edges begin  to
turn translucent, about 2 minutes.  Pour in the wine and deglaze  the
pan by stirring to dislodge any browned bits from the pan bottom.  Cook
over medium heat until the wine is reduced by half, about 2  minutes.
Add the stock and simmer until reduced by half, 3 to 4  minutes.  Pour
in the cream and simmer until the sauce thickens  slightly, 1 to 2
minutes. Season to taste with salt and pepper and  freshly grated
nutmeg.  Spoon the sauce over the chicken and serve  immediately.
Posted to Master Cook Recipes List, Digest #112  Date: Fri, 7 Jun 1996
12:04:13 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>  Recipe By  
: Sunset's Trattoria:  Best of Casual Italian Cooking  (1995)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 675 Calories From Fat: 217 Total Fat: 24.5g Cholesterol: 85.5mg Sodium: 1124.5mg Potassium: 1195.7mg Carbohydrates: 75.2g Fiber: 8.7g Sugar: 2.1g Protein: 39.6g