Braciolette Ripiene (Stuffed Chicken Breast)

Ingredients

Instructions

1. 1

   Heat a medium-sized skillet and saute onion, garlic, mushrooms, and pepper flakes in 1 1/2 tablespoons of olive oil for about 3 minutes until lightly browned. Remove to a bowl. Mix in Asiago and spinach. Season with salt and pepper. Set aside.

2. 2

   Remove the stem and seeds from the pepper and cut it into long strips. Toss with the teaspoon of olive oil and salt and pepper and roast in a 400-degree oven until soft and starting to brown. Set aside.

3. 3

4. 4

   Lay one chicken breast on a piece of parchment paper on a work surface. Pound breast with a mallet until it's about 1/4 inch thick and even. Put 1/4 of the red pepper strips down the center of the filet and top with 1/4 of the spinach mixture. Roll meat around the filling and secure with toothpicks. Repeat with remaining breasts.

5. 5

   In the same skillet over medium-high heat, heat 1 1/2 Tablespoons of olive oil. Add the braciolette and brown turning often (about 10 minutes). Remove chicken and pour oil from the pan. Wipe the pan dry. Return the skillet to the stove and chicken to the pan. Add the chicken stock and wine and simmer, covered, until the chicken is cooked (about 8 minutes). Remove chicken and cover to keep warm, allowing the juices to redistribute (10 minutes). Boil the juices down to thicken slightly and create a sauce for the braciolette.

6. 6

   Slice bracciolette diagonally in 3/4" slices. Drizzle with sauce and sprinkle with pine nuts.