Stuffed Chicky

I had some leftover baby spring greens and fresh basil (from my grilled pizza) so I decided to make a variation of a stuffed chicken breast from one of my favorite cooking collections:The All New Complete Cooking Light Cookbook. It's one of 3 new cookbooks I got back in April or May. I also have a subscription to Cooking Light Magazine. They are wonderful recipes and really get my creative juices flowing.

This recipe was a huge hit at my house. I wasn't sure about the sauce when I first mixed it together, but the flavors marry quite nicely as it reduces. A definate keeper in my book.

Here's to you and your culinary adventures, friend. Cheers!

Stuffed Chicken Breasts
Serves 3

3 (5-6-ounce) skinless, boneless chicken breast halves
3 slices center cut bacon, fried and well drained
1/2 ounce shredded Swiss cheese
3/4 cup baby spring greens
3 large basil leaves, chiffonade
salt and pepper
3 tablespoons all-purpose flour
1/2-1 tablespoon olive oil

Sauce
1/2 cup thinly sliced shallots
1 teaspoon tomato paste
1 cups dry white wine
1 1/8 cups chicken broth
pepper


Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet. Discard plastic wrap.

Top each chicken breast half with 1/3 basil strips, 1/3 of the cheese, 1 strip bacon that has been cut in half (this makes it fit better) and 1/4 cup baby spring greens, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. Secure seams with toothpicks.

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 7-10 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly.

Stir in wine and broth; bring to a boil over high heat. Cook until reduced by half. You are looking for a sauce that is thick and bubbly.

To serve: Make a bed of sauce and top with a chicken breast.