1 pound spinach, stemmed
4 ounces ricotta cheese
2 egg whites, lightly beaten
salt and pepper, to taste
4 9-ounce airline chicken breasts (skin on) (250 g each)
2 tablespoons clarified butter
1 pint white wine
1 pinch saffron
8 ounces chicken velouté
2 ounces heavy cream, hot
Servings: 4
1. Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2. To make the stuffing, combine the cheese, egg whites and spinach in a mixing bowl; season to taste.
3. Place the chicken breasts on a cutting board, skin side down. Using a boning knife, carefully make a pocket that runs the length of each breast.
4. Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breasts because the stuffing expands as it cooks.
5. Sauté the chicken in the clarified butter until well browned. Transfer the chicken to a sheet pan and finish in a 350ºF (180ºC) oven, approximately 10-12 minutes.
6. Deglaze the sauté pan with the white wine.
7. Add the saffron, bring to a boil and reduce by half.
8. Add the velouté and the cream. Adjust the seasonings and consistency; strain.
9. Ladle the sauce onto 4 warm plates. Slice and then arrange the chicken in the sauce; garnish as desired.
4 ounces ricotta cheese
2 egg whites, lightly beaten
salt and pepper, to taste
4 9-ounce airline chicken breasts (skin on) (250 g each)
2 tablespoons clarified butter
1 pint white wine
1 pinch saffron
8 ounces chicken velouté
2 ounces heavy cream, hot
Servings: 4
1. Blanch, refresh and drain the spinach. Squeeze it tightly to remove as much moisture as possible, then chop it finely.
2. To make the stuffing, combine the cheese, egg whites and spinach in a mixing bowl; season to taste.
3. Place the chicken breasts on a cutting board, skin side down. Using a boning knife, carefully make a pocket that runs the length of each breast.
4. Put the stuffing in a pastry bag and pipe the stuffing into each pocket. Do not overfill the chicken breasts because the stuffing expands as it cooks.
5. Sauté the chicken in the clarified butter until well browned. Transfer the chicken to a sheet pan and finish in a 350ºF (180ºC) oven, approximately 10-12 minutes.
6. Deglaze the sauté pan with the white wine.
7. Add the saffron, bring to a boil and reduce by half.
8. Add the velouté and the cream. Adjust the seasonings and consistency; strain.
9. Ladle the sauce onto 4 warm plates. Slice and then arrange the chicken in the sauce; garnish as desired.
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