4 boneless skinless chicken breast
3/4 cup ricotta cheese
1/4 cup blue cheese or swiss cheese shredded
1 cup shredded/chipped ham
1/2cup chopped baby spinach
1 roma tomato finely chopped
salt to taste
fresh ground black pepper
Preheat oven 375*
Pound out each chicken breast by placing in between two pieces of plastic wrap or by placing in durable plastic bag until about 1/4 to 1/2" thick.
Combine cheese, ham, spinach, tomato, salt and pepper in bowl until mixed well. Divide mix into 4 equal parts and place in center of each breast and flatten across the breast. Then, roll up jelly roll style, securing with a toothpick and place on a shallow baking dish.
Bake for 30-35 minutes until chicken is done all the way through.
1 1/2 cups white wine
1 small shallot, finely chopped
1 clove garlic, minced
1/4 cup omega 3 smart balance butter
1 1/2 tsp lemon juice
1 tsp dried pasley
fresh ground pepper
2 tsp corstarch
In sauce pan, add 1/2 cup white wine. Add shallots and garlic, stir. Simmer slowly and reduce by half. Add 1 cup white wine, cornstarch, parsley, butter, lemon juice and pepper. Whisk together until smooth and thickened.
Remove chicken from oven. Place on plate and spoon wine sauce over each breast.