Chicken Breast Stuffed with Fontina Cheese and Spinach

Source: Bon Appetit, February 1994

INGREDIENTS:

Sauce:

10 tablespoons dry white wine
6 tablespoons whipping cream
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 shallot, chopped
1/8 teaspoon ground white pepper
6 tablespoons unsalted butter, cut into pieces

Chicken:

4 boneless, skinless chicken breast halves
2 teaspoons plus 2 tablespoons olive oil
2 teaspoons minced garlic
1.33 cups grated Fontina Cheese (about 5 ounces)
12 fresh spinach leaves

FOR SAUCE: Combine white wine, whipping cream, 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-inch 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 1 short side, tightly roll up chicken jelly roll style. Tie with string in several places. (Chicken rolls can be prepared 8 hours ahead. Cover and refrigerate.)

Preheat oven to 350F. 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 plate and cool 5 minutes.

Bring sauce to simmer. Add butter 1 piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise into 1/2-inch slices. Overlap slices atop sauce and serve.

SERVES 4.