INGREDIENTS
Serves 2
3/4 cup chopped baby spinach
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1/4 cup crumbled feta cheese
3 tablespoons ricotta cheese
2 (6-ounce) skinless, boneless chicken breasts
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sweet paprika
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/4 cup dry white wine
1 tablespoon minced red onions
1 clove garlic, smashed
1 tablespoon all-purpose flour
1/2 cup chicken stock
3 tablespoons heavy cream
1. In a medium bowl, combine spinach, chives, dill, feta, and ricotta. Set aside.
2. Using a sharp knife, cut a 3" slit into the middle of the thickest part of a chicken breast. The slit should penetrate two-thirds of the way into the chicken breast to create a pocket. Stuff half of the spinach-cheese filling into the pocket. Secure opening with toothpicks. Repeat with remaining chicken, then season with salt, pepper, and paprika.
3. Heat oil and butter in a large skillet over medium-high heat 30 seconds. Add chicken and brown 4 minutes per side. Set chicken aside and keep warm. Add wine to skillet and deglaze the pan. Cook 2 minutes or until most of the wine has evaporated. Reduce heat to medium and stir in onions, garlic, and flour. Cook 2 minutes.
4. Add stock, increase heat to medium-high, and bring sauce to a boil. Reduce heat to medium and return chicken to skillet. Cover skillet and cook 20 minutes. Remove chicken again and keep warm. Add cream and cook until sauce thickens, about 2–3 minutes.
5. Slice chicken and place on plates. Pour sauce over chicken and serve extra sauce on the side.