In a medium bowl, combine the swiss and ricotta cheese, chopped spinach and bacon. Mix well, season with salt and pepper and set aside. Add the wine and stock to the small saucepan and place over high heat. Bring to a boil and reduce until it reaches a sauce like consistency. If you are having trouble reaching a sauce-like consistency add the cornstarch disolved in water to help create a thicker sauce. Whisk in the lemon juice, mustard and season with salt. Pound each of the chicken breasts between two layers of plastic wrap to about ¼ of and inch thick. Place about ¼ of the prepared stuffing along the center of each breast. Fold the two edges to the center and then fold the bottom rolling forward to form a tight bundle. You may find it easier to keep the stuffing inside the chicken by tying it with butchers string. Season each breast with salt and pepper. Heat the vegetable oil in a large non-stick skillet over medium heat to medium high heat. Make sure the pan is well preheated.

Lay the breasts into the pan (lay away from you to prevent splashing). Brown the chicken breasts evenly on all sides. This will take about two minutes per side. Reduce heat to low, cover and cook about 5 minutes until the chicken is just cooked through. If you have an instant read thermometer the internal temperature should reach 160 to 165 degrees F. Transfer to a plate and cover with foil and allow to rest for 5 minutes. The internal temperature will continue to rise to 165 degrees F. Meanwhile, add the sauce to the skillet, heat and scrape up all the brown bits left in the skillet. Use a wooden spoon to avoid scratching the non-stick pan. Slice the chicken into medallions, arrange on four plates. Spoon the sauce over the sliced chicken, garnish as desired and serve immediately with steamed veggies. This is a great dish to make to impress company. The breasts can be stuffed in advance and held in the refrigerator until you're ready to cook them. The sauce can be very lemony, you don't need much.

Any remaining sauce is great to drizzle over any accompanying vegetables. This recipe makes a lot of stuffing, try not to over-stuff the breasts or use large sized chicken breasts. You could also substitute chopped sun-dried tomatoes instead of the bacon. It also works well if you substitute the swiss cheese with feta cheese (especially with the sun-dried tomatoes).One Bite Of This Honey Lemon Chicken And You’ll Be Hooked!best wine coolers for home It doesn’t take a whole lot to make us happy, especially when it comes to food. best high end wine glassesSometimes, the simplest combinations are all it takes for us to swoon over a meal. best wine list dcLemon and honey make us happy. what port wine to buy

Together they are so sweet and cheery, and when paired with soy sauce they create an out-of-this-world flavor combination that rocks our tastebuds, and that’s why we absolutely love this recipe! This chicken is also awesome because even though it’s loaded with flavor, it’s sautéed, not fried, making it much more waistline friendly than the kind you’d get from Chinese takeout. We let the meat marinate overnight so it’s extra flavorful, but actual prep and cook time is only about 20 minutes – how awesome is that?! beer and wine giftsTry this fuss-free, healthy chicken dish the next time you’re craving an Asian-inspired meal, we know you’ll love it too!red wine glass shades2-8 hours inactive to prepare serves 4best wine to bring on a date

1 1/2 pounds boneless, skinless chicken breasts, cut into cubes 3 cloves garlic, minced 3 tablespoons low-sodium soy sauce 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil kosher salt and freshly ground pepper, to taste sesame seeds, lightly toasted, garnish green onions, minced, garnish 2/3 cup chicken stock 1 1/2 tablespoons cornstarchwine and food delivery nyc 1 lemon, zested and juicedbest red wine with baked ham 1/8 teaspoon ground ginger salt and pepper, to taste In a large, resealable plastic bag, combine soy sauce, white wine vinegar, garlic and chicken cubes. Seal bag and shake so all chicken pieces are evenly coated. Place in refrigerator and chill for 2-8 hours, or overnight. Remove chicken from marinade and season generously with salt and pepper.

Heat olive oil in a large pan or skillet over medium-high heat and brown chicken on all sides until cooked through, 6-8 minutes. Transfer chicken to a separate plate and set aside. In a small bowl, whisk together chicken stock, honey and lemon juice. Sprinkle in cornstarch and whisk until smooth. Season with ginger, salt and pepper, and taste and adjust seasoning, if necessary. Pour sauce mixture into skillet (use the same one you cooked the chicken in) and return to medium-high heat. Bring mixture to a boil and cook for 3-5 minutes, or until thickened. Once desired thickness is reached, return chicken to pan and toss to coat. Serve hot with rice and your choice of garnish. Recipe adapted from Gimme Some Oven By continuing, you agree to our terms & privacy. Lemon Chicken With White Wine Sauce by improvaneeta on Kitchenbowl. Lemon Chicken With White Wine Sauce This tangy chicken is super easy and really tasty. 1 Pound Chicken tenders