Spinach, Bacon and Gruyere stuffed Chicken (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Preheat your oven to 400. In a bowl, mix spinach, Gruyere, 1 tablespoon of olive oil, bacon, lemon juice and salt & pepper. Spoon equal portions of mixture on to chicken breasts, closing the breast like a taco with the toothpick(s). In a large skillet, sauté the breasts in olive oil and shallot until the pink color turns to brown. Transfer skillet to oven for 5-7 minutes. Remove breasts from skillet and set aside, covered. Deglaze the skillet over medium heat using the wine and the butter. Plate the breasts and pour sauce over them. Serve hot. This is great with a crisp white (sauvignon blanc or pinot bianco) or a pinot noir.

Spinach, Bacon and Gruyere stuffed Chicken
Serves 4 4 chicken breasts, flattened cups fresh spinach leaves 1/2 cup grated Gruyere cheese 4 strips of crispy, chopped bacon (don't even think bacon bits) 4 Tbsp. olive oil 1/2 Tbsp lemon juice 1 shallot, minced 1/2 cup dry white wine 1 good pat of butter Salt & pepper toothpicks	Michele raided the fridge the other night and came up with this. Preheat your oven to 400. In a bowl, mix spinach, Gruyere, 1 tablespoon of olive oil, bacon, lemon juice and salt & pepper. Spoon equal portions of mixture on to chicken breasts, closing the breast like a taco with the toothpick(s). In a large skillet, sauté the breasts in olive oil and shallot until the pink color turns to brown. Transfer skillet to oven for 5-7 minutes. Remove breasts from skillet and set aside, covered. Deglaze the skillet over medium heat using the wine and the butter. Plate the breasts and pour sauce over them. Serve hot. This is great with a crisp white (sauvignon blanc or pinot bianco) or a pinot noir.
Posted by Pat on December 13, 2006 6:31 PM