Stuffed Chicken Breasts With Smashed Potatoes

Ingredients

• 2 cups cooked chopped and drained fresh spinach
• 12 fresh basil leaves, chiffonaded
• 1/4 cup fresh parsley, chopped
• 1 cup ricotta cheese
• 1/2 cup gorgonzola
• 6 slices pancetta, chopped
• salt & freshly ground black pepper
• 2 large eggs

Sauce

• 1 cup dry white wine
• 1 cup homemade chicken stock
• 2 tablespoons Dijon mustard
• 1 lemon, juice and zest of
• salt & freshly ground black pepper
• chopped fresh parsley leaves, for garnish
• 1 lemon, sliced,for garnish

Chicken

• 4 (8 ounce)  boneless skinless chicken breast halves
• kosher salt
• fresh ground black pepper
• 3-4 tablespoons vegetable oil

potatoes

• 2 lbs red potatoes, halved if large
• 3 tablespoons butter
• 1/2 cup milk
• salt and pepper

Directions

1. 1

   preheat oven to 300 degrees F

2. 2

   For the Stuffing:

3. 3

   saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl

4. 4

   add the spinach, ricotta, Gorgonzola, basil, parsley and mix well

5. 5

   Season with salt and pepper

6. 6

   Add the eggs, mix well, and set aside

7. 7

   Make the Chicken:

8. 8

   Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin

9. 9

   Divide the stuffing between the breasts, mounding it along the center of each

10. 10

    Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package

11. 11

    Secure each flap with a toothpick

12. 12

    Season the chicken all over with salt and pepper, to taste

13. 13

    Heat 2 tbsp oil in a large skillet over medium heat

14. 14

    Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side

15. 15

    Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more

16. 16

    Transfer to a platter, tent with foil and keep warm in oven

17. 17

    meanwhile make the potatoes--

18. 18

    add potatoes in a 6 qt pan with water to cover and kosher salt

19. 19

    bring to a boil

20. 20

    lower to simmer, cover and cook 15-20 minutes until potatoes are tender

21. 21

    drain

22. 22

    return to pot and cook over low heat until dried, remove from heat

23. 23

    add butter, salt, pepper and milk, mashing with a masher until chunky, set aside

24. 24

    for the sauce :

25. 25

    pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon

26. 26

    add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste

27. 27

    bring to a boil and simmer until thickened, 5-8 minutes

28. 28

    place potatoes on 4 plates

29. 29

    serve 1 chicken breast overlapping potatoes and serve sauce atop