Italian Stuffed Chicken Breasts - cooking recipe

Ingredients

6 boneless skinless chicken breasts
3 slices prosciutto, 1/8-inch thick, halved
Filling
1/4 cup pine nuts
1 lb spinach, trimmed
3 shallots, minced
1/2 cup ricotta cheese
1/4 cup pesto sauce
1 egg yolk
1/8 teaspoon pepper
For basting chicken
3 tablespoons unsalted butter, melted
3 tablespoons lemon juice
Sauce
3 tablespoons unsalted butter
1/2 lb mushroom, sliced
1 cup chicken stock
3/4 cup white wine
1/2 cup whipping cream
2 tablespoons fresh basil, chopped

Preparation

Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
Heat butter in skillet, saute shallots until soft.
Increase oven to 375 degrees.
Butter a shallow baking dish.
Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
Pound chicken breasts slightly.
Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
Return mushrooms to sauce.
Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
Serve chicken breasts on platter. Pass sauce separately.