4 pieces of 5-6 oz. boneless, skinless chicken breasts
1 bag fresh spinach ( washed and stems removed )
1# of asparagus prepped
1 ¼ cup white wine
1 pint -heavy cream
1 T. chopped garlic
2 T. olive oil
salt and pepper
*Steam spinach in a pan with ½ cup of water . When wilted , chill under cold water in strainer Or cook ahead of time and chill in refridgerator
*Trim chicken of all fat and bone fragments .
*Place chicken between two sheets of plastic wrap and pound with mallet until thin and even. ( be careful not to mangle chicken )
*Divide spinach into 4 parts and spread in chicken breasts, ( smooth or skin side down )
*Place 4-6 stalks of asparagus over the spinach with tips sticking out a little
*Roll chicken, spinach and asparagus ( like you would roll a sleeping bag )
*Preheat oven to 375° , place chicken in baking dish ( the last part of the roll or end flap should be on bottom so top exposed part is smooth )-- pour ¾ cup white wine over chicken , dizzle olive oil on each piece. pinch of salt and fresh cracked black pepper .
*Bake for 25 to 30 minutes and check for doneness ( all ovens heat differently so putting an exact time cannot be done )
For the sauce :
*In skillet or pan with bottom area about 12 in. or somewhere in that vicinity, lightly brown garlic in 1/2 t. olive oil. Add ½ cup white wine, heavy cream and on medium high heat and bring to a boil.
*Let sauce cook until reduced by ½ or until it starts to thicken.
*A pinch of salt and fresh cracked black pepper finishes this sauce.
*Pour sauce over chicken
*---To give you an approximate time on reduction , on high heat,it usually takes about 5 minutes. Troubleshooting sauce problems, we suggest : Have extra heavy cream on hand in case you reduce the sauce too much-if you do , just add more heavy cream to get desired texture. If your sauce hasn't thickened , then you need to reduce more .
In the picture above, I mixed parmesan Italian dressing wirh Franks Hot sauce and poured over chicken as well as the cream sauce.