ASIAGO MEZZANO PDO, Spinach, and Mushroom Stuffed Chicken

Savory Asiago Mezzano PDO stars in the spinach and mushroom filling as well as in the creamy pan sauce for these delectable stuffed chicken rolls. Just make some steamed rice for a complete dinner.

Difficulty: Medium

Cook Time: 1 hour

Serves: 3-4 People

PREPARATION

  1. Slice chicken breasts in half horizontally (parallel to the cutting board). With a meat pounder, flatten each piece until ⅜″ (9.5 mm) thick. Slice each piece in half, producing in total eight pieces about 4½″ (11.5 cm) square. Lay in a single layer on a cutting board. Set aside.
  2. Heat two tablespoons (30 ml) olive oil in a 12-inch sauté pan. Add garlic and cook one minute until fragrant. Add mushrooms and thyme; cook three to four minutes until mushrooms are tender, stirring frequently. Add spinach and toss until wilted, about two minutes. Take pan off heat and stir in half of the Asiago Mezzano PDO.
  3. Place an eighth of the filling across the middle of each chicken cutlet. Roll chicken around the filling and secure with kitchen twine.
  4. Wipe out pan and heat two tablespoons (30 ml) olive oil on medium high. Once oil is hot and shimmering, dredge chicken rolls in flour and place in pan. Cook until golden brown on all sides, about seven to eight minutes total. Transfer chicken to a plate.
  5. Add white wine to pan and simmer, scraping up any bits that have stuck to the bottom. Reduce wine by half, about two minutes, and stir in cream and remaining Asiago Mezzano PDO. Continue to stir until cheese is melted. Remove from heat.
  6. Remove kitchen twine from chicken. Arrange on plates and pour sauce evenly over each portion. Serve immediately.

INGREDIENTS

2 chicken breasts, about 8 ounces (225 g) each

4 tablespoons (60 ml) extra virgin olive oil, divided

1 tablespoon (12 g) chopped garlic

6 ounces (170 g) Baby Bella mushrooms, diced small

2 teaspoons (4 g) fresh thyme, chopped

6 ounces (170 g) fresh baby spinach

6 ounces (170 g) grated Asiago Mezzano PDO, divided

2 tablespoons (15 g) flour

6 ounces (175 ml) ¾ cup dry white wine

4 ounces (120 ml) ½ cup heavy cream

INGREDIENTS

2 chicken breasts, about 8 ounces (225 g) each

4 tablespoons (60 ml) extra virgin olive oil, divided

1 tablespoon (12 g) chopped garlic

6 ounces (170 g) Baby Bella mushrooms, diced small

2 teaspoons (4 g) fresh thyme, chopped

6 ounces (170 g) fresh baby spinach

6 ounces (170 g) grated Asiago Mezzano PDO, divided

2 tablespoons (15 g) flour

6 ounces (175 ml) ¾ cup dry white wine

4 ounces (120 ml) ½ cup heavy cream

PREPARATION

  1. Slice chicken breasts in half horizontally (parallel to the cutting board). With a meat pounder, flatten each piece until ⅜″ (9.5 mm) thick. Slice each piece in half, producing in total eight pieces about 4½″ (11.5 cm) square. Lay in a single layer on a cutting board. Set aside.
  2. Heat two tablespoons (30 ml) olive oil in a 12-inch sauté pan. Add garlic and cook one minute until fragrant. Add mushrooms and thyme; cook three to four minutes until mushrooms are tender, stirring frequently. Add spinach and toss until wilted, about two minutes. Take pan off heat and stir in half of the Asiago Mezzano PDO.
  3. Place an eighth of the filling across the middle of each chicken cutlet. Roll chicken around the filling and secure with kitchen twine.
  4. Wipe out pan and heat two tablespoons (30 ml) olive oil on medium high. Once oil is hot and shimmering, dredge chicken rolls in flour and place in pan. Cook until golden brown on all sides, about seven to eight minutes total. Transfer chicken to a plate.
  5. Add white wine to pan and simmer, scraping up any bits that have stuck to the bottom. Reduce wine by half, about two minutes, and stir in cream and remaining Asiago Mezzano PDO. Continue to stir until cheese is melted. Remove from heat.
  6. Remove kitchen twine from chicken. Arrange on plates and pour sauce evenly over each portion. Serve immediately.

To learn more about Asiago PDO click here