Name: Stuffed Chicken Breasts in Mushroom-Wine Sauce
Ingredients: FILLING --; 2 ts Unsalted butter; 2 tb Yellow onions -- finely; Chopped; 1 ts Minced garlic; 3/4 lb Spinach -- stemmed and; Chopped; 3 tb Sun-dried tomatoes,; Oil-packed -- drained and; Chopped; 2 tb Grated parmesan cheese; Salt and white pepper; 4 Skinless boneless chicken; Breast halves -- each lb (125g); 4 sl Emmenthaler cheese -- thinly; Sliced; 2 tb Canola oil; 1/2 c All-purpose flour; SAUCE--; 2 ts Unsalted butter; 2 tb 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

Grace is the good pleasure of God that inclines Him to bestow benefits upon the undeserving. It is a self-existent principle inherent in the divine nature and appears to us as a self-caused propensity to pity the wretched, spare the guilty, welcome the outcast, and bring into favor those who were before under just disapprobation. Its use to us sinful men is to save us and make us sit together in heavenly places to demonstrate to the ages the exceeding riches of God’s kindness to us in Christ Jesus.

A.W. Tozer

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

INGREDIENTS

		FILLING —
2	ts	Unsalted butter
2	tb	Yellow onions — finely
		Chopped
1	ts	Minced garlic
3/4	lb	Spinach — stemmed and
		Chopped
3	tb	Sun-dried tomatoes,
		Oil-packed — drained and
		Chopped
2	tb	Grated parmesan cheese
		Salt and white pepper
4		Skinless boneless chicken
		Breast halves — each lb (125g)
4	sl	Emmenthaler cheese — thinly
		Sliced
2	tb	Canola oil
1/2	c	All-purpose flour
		SAUCE–
2	ts	Unsalted butter
2	tb	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)

A Message from our Provider:

“God is bigger than any church”

True repentance has a distinct and constant reference to the Lord, Jesus Christ. If you repent of sin without looking to Christ, away with your repentance! If you are so lamenting your sin as to forget the Savior, you have need to begin all this work over again. Whenever we repent of sin we must have one eye upon sin and another upon the Cross. Or, better still, let us have both eyes upon Christ, seeing our sin punished in Him and by no means let us look at sin except as we look at Jesus. A man may hate sin just as a murderer hates the gallows – but this does not prove repentance. If I hate sin because of the punishment, I have not repented of sin – I merely regret that God is just. But if I can see sin as an offense against Jesus Christ and loathe myself because I have wounded Him, then I have a true brokenness of heart. If I see the Savior and believe that those thorns upon His head were plaited by my sinful words; If I believe that those wounds in His heart were pierced by my heart sins; If I believe that those wounds in His feet were made by my wandering steps and that the wounds in His hands were made by my sinful deeds – then I repent of sin after a right fashion. Only under the Cross can you repent. Repentance elsewhere is remorse which clings to the sin and only dreads the punishment. Let us then seek, under God, to have a hatred of sin caused by a sight of Christ’s love.

C.H. Spurgeon