Breast of Chicken Mary Lou
Tender slices of baked chicken rolls, stuffed with provolone cheese, lox and spinach, are served atop a white wine and shallot cream sauce. This recipe was developed by chef Michael Hove.
1/4 cup butter
2 tablespoons lemon juice
Salt and pepper
1 quart torn spinach
4 whole chicken breasts, boned, skinned
2 ounces sliced lox
1 cup (4 ounces) Wisconsin Provolone cheese, cut into 4 sticks
1/4 cup all-purpose flour
1 cup Madeira wine
1 teaspoon minced shallots
3/4 cup whipping cream
- Melt 1 tablespoon butter in skillet; add lemon juice, nutmeg, salt and pepper. Stir in spinach; cook until limp. Drain; set aside.
- Flatten chicken breasts; season with salt and pepper. On each chicken breast, layer 2 tablespoons spinach mixture, 1/2 ounce lox and one stick cheese. Roll up, tucking ends in. Secure with string or wooden pick. Coat with flour. Brown in remaining butter over medium high heat. Place in 8-inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove chicken from pan; set aside.
- Pour pan drippings into small saucepan; add wine and shallots. Simmer until reduced by half. Strain; set aside.
- Simmer cream until thickened, about 5 minutes; stir in wine mixture.
- Cut each breast into 6 slices; serve on sauce.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.