Stuffed Chicken Breasts With Smashed Potatoes - cooking recipe

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

Preparation

preheat oven to 300 degrees F
For the Stuffing:
saute pancetta in a pan sprayed with non stick spray until crisp, remove to a bowl
add the spinach, ricotta, Gorgonzola, basil, parsley and mix well
Season with salt and pepper
Add the eggs, mix well, and set aside
Make the Chicken:
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
Divide the stuffing between the breasts, mounding it along the center of each
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
Secure each flap with a toothpick
Season the chicken all over with salt and pepper, to taste
Heat 2 tbsp oil in a large skillet over medium heat
Add the chicken in batches and cook, turning occasionally, until browned, about 2 minutes per side
Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more
Transfer to a platter, tent with foil and keep warm in oven
meanwhile make the potatoes--
add potatoes in a 6 qt pan with water to cover and kosher salt
bring to a boil
lower to simmer, cover and cook 15-20 minutes until potatoes are tender
drain
return to pot and cook over low heat until dried, remove from heat
add butter, salt, pepper and milk, mashing with a masher until chunky, set aside
for the sauce :
pour wine into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon
add stock, mustard, lemon zest and juice, parsley, salt and pepper to taste
bring to a boil and simmer until thickened, 5-8 minutes
place potatoes on 4 plates
serve 1 chicken breast overlapping potatoes and serve sauce atop