Greek Stuffed Chicken with BroccoSprouts

Stuffing:

• 1 1/2 Cups fresh spinach, wilted, coarsely chopped and squeezed very dry
• 1 clove garlic, minced
• 1 Cup park skim ricotta cheese
• 1 1/2 Cup grated Kasseri or Parmesan cheese
• 1/2 tsp nutmeg
• 1 tsp oregano leaf
• 1 tsp grated lemon zest

Chicken:

• 4 6-oz. boneless, skinless chicken breasts
• 2 tsp olive oil
• 1/3 Cup dry white wine or vermouth
• Garnish: additional BroccoSprouts

In a medium bowl, mix stuffing ingredients together. Pat chicken breasts dry, and with a very sharp paring knife make a slit horizontally in the breast to make a pocket. Do not cut the breast in half. Fill the breast with stuffing and then pat down gently to flatten slightly for an even browning. Repeat for remaining chicken breasts.

In a large non-stick skillet, heat olive oil over medium-high heat. When hot, add breasts and sear to brown for 2 minutes per side. Pour in wine, cover with a lid, and reduce heat to medium low. Continue to cook for 8 more minutes, until cooked through but not dry. Sever immediately with with pan juices and a fluff of BroccoSprouts. Serves 4.

This recipe was created by Rita Calvert, Annapolis School of Cooking
Photography: Dean Ray, Ray Studios, Baltimore, Maryland