Ingredients:
6 boneless chicken cutlets
1 package, 10 ounces, frozen chopped spinach, defrosted
2 tablespoons butter
3 TBS chopped Garlic
Salt and freshly ground black pepper
¾ cup part skim Ricotta cheese
1/2 cup grated Parmesan cheese
½ cup shredded part skim Mozzarella cheese
2 eggs, keep separate
¾ cup Italian style breadcrumbs
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
3 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
¾ cup white wine
3/4 cup chicken broth
1 TBS Chopped Parsley
Directions
Drain the Spinach and squeeze out any excess water in a dish towel until very dry. Put aside in a medium mixing bowl.
In a very hot skillet, add butter and garlic. Season with salt and pepper, sauté 5 minutes then transfer to the mixing bowl. To the bowl add ricotta, Mozzarella, 1 of the eggs, Parmesan cheese and the grated nutmeg . Stir to combine the stuffing.
Place a mound of stuffing on each cutlet and roll up tight. Secure with toothpicks. .Beat the other egg in a bowl with a little added water. Add breadcrumbs to a shallow dish. Dip the stuffed cutlets into the egg and then roll in the breadcrumbs.
Return your skillet to the stove on high heat and add 3 TBS of the oil. Brown the stuffed chicken on all sides, cooking about 10-15 minutes. Remove chicken and place onto paper towels to absorb. Add butter and flour to the pan. Whisk the butter and flour for a minute, add in wine and reduce for a minute or two and then whisk in broth. Add the chicken back to the pan, on low heat and simmer until ready to serve. Remove the toothpicks from the chicken and serve with spoonfuls of the sauce poured over it and top with some fresh Parsley.
