Chicken Breasts Stuffed With Fontina Cheese And Spinach - cooking recipe

Ingredients

Sauce
10 tablespoons dry white wine
6 tablespoons cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 shallot, chopped
1/8 teaspoon pepper
Chicken
4 boneless skinless chicken breast halves
2 teaspoons olive oil
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/3 cups coarsely grated Fontina cheese (about 5 oz)
12 fresh spinach leaves
6 tablespoons butter, cut into pieces

Preparation

For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead).
For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
Place smooth side down on work surface.
Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast.
Sprinkle each with 1/3 cup of Fontina cheese.
Top each with 3 spinach leaves, overlapping if necessary.
Starting at short end, tightly roll up chicken, jelly-roll style.
Tie with string in several places (can be prepared 8 hours ahead).
Preheat oven to 350F degrees.
Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
Season chicken with salt and pepper.
Brown well on all sides, about 10 minutes.
Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
Transfer to plate and cool 5 minutes.
Bring sauce to simmer.
Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
Spoon sauce onto plates.
Cut string off chicken.
Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping.
Serve, passing remaining sauce separately.