Thinking Of Dinner Part II Might be adding this to dinner. I am going to try with Chicken Thighs…
Florentine Chicken Breasts with Mustard Sauce
4 whole, skinless, boneless chicken breasts
1/2 lb. ricotta cheese
1/2 lb. fresh baby spinach
1/2 cup broccoli florets
salt and pepper; to taste
pinch of dried thyme
pinch of dried tarragon
Dripping from the roasting pan
1/4 cup white wine
2 cups heavy cream
1-2 tablespoons Dijon Mustard
Preheat oven to 350 degrees.
Split the chicken breasts in the middle creating a pouch but not cutting all the way through; set aside.
In a bowl of a food processor fitted with a metal blade, add the spinach, broccoli, ricotta cheese and seasonings. Pulse until combined. Stuff each breast with the filling and place in a roasting pan. Bake for 1 hour. Remove cooked breasts from pan and place a baking sheet ; cover with foil. Meanwhile make the sauce.
Place the roasting pan on top of stove. Add the wine …
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