Ingredients:
2 tablespoons butter
1/2 cup diced onions
1/2 cup diced red bell peppers
10 ounces frozen spinach, thawed
1/2 teaspoon salt
1/8 teaspoon pepper, freshly ground
1/4 teaspoon dried tarragon, crumbled
1 dash nutmeg
8 boneless skinless chicken breast halves
1/2 cup grated swiss cheese
1/3 cup dry white wine
paprika
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon dried tarragon, crumbled
1 cup chicken broth
1/4 cup grated swiss cheese
2 tablespoons dry white wine
Directions:
To make chicken:.
Melt butter in a skillet over medium heat. Add onion and red pepper and saute about 5 minutes.
Drain spinach and squeeze dry. Finely chop and add to pan.
Add salt, pepper, tarragon and nutmeg. Mix well and remove from heat.
Preheat oven to 375 degrees.
Rinse and dry chicken breast halves. Place a breast half between 2 pieces of waxed paper or saran wrap. Pound chicken breast until 1/4 inch thick. Repeat with remaining breast halves.
Lay each breast half out on the cutting board. Divide spinach mixture between all 8 breasts and sprinkle with the cheese.
Lift edges over the filling and secure with toothpicks.
Place seam side down in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
Pour wine over the chicken and sprinkle with paprika.
Bake for about 35 minutes or until filling is heated through and chicken is tender.
To make sauce:.
In a saucepan, melt butter over medium heat.
Add flour, salt, pepper and tarragon and stir and cook for about 1 minute.
Add broth slowly and cook until bubbly and thickened. Stir constantly. This takes about 3 minutes.
Reduce heat to low and stir in wine, cheese and juices that accumulated in the baking pan when you cooked the chicken.
Stir and cook until cheese is melted, about 1 minute.
Remove toothpicks from chicken breast halves.
Place them on a platter and top each one with about 1 Tablespoon of the cheese sauce.
Pass the remaining sauce at the table.
Servings: 8
Time preparation: 25 min.
Time total: 60 min.