* Exported from MasterCook *

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---SAUCE:---
5/8 cup dry white wine
3/8 cup whipping cream
2 tbsp fresh lemon juice
2 tbsp white wine vinegar
1 shallot -- chopped
1 dash ground white pepper
---CHICKEN---
4 boneless skinless chicken breast halves
3 tbsp olive oil
2 tsp garlic -- minced
1 1/3 cups Fontina cheese -- grated
1 tsp dry mustard
12 spinach leaves
2 tbsp unsalted butter -- cut into cubes

FOR SAUCE: Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot and white pepper in heavy medium saucepan. Boil until reduced to 1/4 cup, about 8 minutes. (Can be prepared 1 day ahead, cover and chill.)
FOR CHICKEN: Pound each chicken breast between sheets of waxed paper to 7x4" - 190mm-100mm rectangle. Place smooth side down on work surface. Rub 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken breast. Sprinkle each with 1/3 cup Fontina cheese. Top each with 3 spinach leaves, overlapping if necessary. Starting at one short side, tightly roll up chicken jelly-roll style. Tie with string in several places. (Can be prepared 8 hours ahead; cover and refrigerate.)
Preheat oven to 350°F-180°C. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Season chicken rolls with salt and pepper. Add rolls to skillet and brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 5 minutes.
Bring sauce to simmer. Add butter one piece at a time to thicken, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise into 1/2" - 12mm thick slices. Overlap slices atop sauce and serve.





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Per Serving (excluding unknown items): 528 Calories; 37g Fat (66.1% calories from fat); 38g Protein; 5g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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