Stuffed Chicken with Jarlsberg, Fresh Spinach & Mushrooms in a White Wine Lemon Cream Sauce

Well, the name says it all ;) I had been developing this recipe in my head for a few weeks, so I'm super excited to share it. This chicken is packed with flavor. Each bite gives you something new, which excites me, because I don't like boring food! I want my food to be exciting, colorful and exploding with flavor, this dish holds up to that expectation. Serve with a green salad, some Parmesan cous-cous and a glass of pinot grigio. Enjoy!

Ingredients:

• 1 lb. chicken breasts, butterflied and pounded thin (approximately 4 small-medium sized breasts)






• 1 cup shredded Jarlsberg Swiss cheese (feel free to substitute your favorite swiss cheese)






• 1 pint Crimini Mushrooms (sliced, with stems)






• Half a bag of fresh baby spinach






• 3 cloves garlic, minced






• 1/2 medium sweet yellow onion, diced






• 1/4 cup lemon juice






• 1 cup whipping cream (this is an indulgence for me, you may substitute lowfat milk, but will need to increase your roux)






• 1/2 stick butter (I use smart balance)






• 1 tbs. flour






• 1/2 cup Dry White Wine for cooking...and some for tasting ;)






• Olive Oil & Salt






• Fresh cracked Pepper to taste

Method:

Pre-Heat oven to 350 degrees.

Heat skillet to medium heat, drizzle with olive oil. Saute onions, mushrooms and garlic until softened and lightly browned, season with salt and pepper. Add Spinach and saute until wilted, season with salt and pepper. Deglaze pan with 1/4 cup of white wine, cook down until absorbed. Place ingredients in bowl and mix in cheese.

Place approximately 1/2 cup of the mixture onto one half of the chicken, cover with other half. Coat the same pan with olive oil (you want to pick up the flavors from the vegetable mixture), saute chicken until golden brown on both sides. Place chicken in pan and bake for 30 minutes, or until cooked through.

Sauce:

Heat sauce pan to medium-low heat, melt butter, add flour and whisk constantly for five minutes. Add cream, whisk until smooth, add white wine and lemon juice, whisk together until sauce has thickened, about five minutes. Add salt and pepper to taste.