Chicken Obeidos

Serves:

Ingredients:

6 Chicken breasts; cut in hal
-f
2 tb Unsalted butter
1 Green onions; sliced
3 oz Pancetta; or prosciutto, di
-ced
1 1/2 lb Spinach; fresh, stems remov
-ed and broken up
4 oz Feta cheese
1/2 c Basil; fresh
1/4 c White wine
Salt and pepper to taste
1/4 ts Cayenne pepper
Flour for dusting
1/4 c White wine
Salt and pepper
Beurre blanc sauce
Fresh thyme for garnish
Beurre blanc sauce:
2 tb Green onions; chopped
1/4 c White wine
3 Unsalted butter
White pepper
1/4 c White wine vinegar
1/8 ts Salt

Method:

Melt 2 tablespoons unsalted butter in large skillet; add green onions and pancetta.
Saute until tender, 3 to 4 minutes.
Add spinach, basil, salt, 1/4 cup white wine and cayenne.
Saute until spinach is wilted.
Remove from heat.
Alow to cool.
Add feta and set aside.
Place each chicken breast half between two pieces of waxed paper.
Pound with mallet or back of knife until breast is flat.
Discard wax paper and place breast on work surface.
Salt and pepper chicken.
Place 1/12 of spinach filling in the center of each breast.
Roll, tucking ends in.
Secure with toothpicks.
Dust with flour.
In large skillet, melt 2 tablespoons unsalted butter.
Add chicken breasts and brown on all sides.
Add 1/4 cup of wine and thyme.
Lower heat, cover and simmer until tender, about 10 to 12 minutes.
When chicken is tender, uncover and allow wine to cook down.
Place chicken on warm serving dish.
Spoon some of the Beurre Blanc Sauce over chicken.
Garnish with fresh thyme.
Serve with the rest of the sauce on the side.
BEURRE BLANC SAUCE: Place green onions, wine, vinegar, salt and pepper in saucepan.
Recuce to 2 tablespoons.
Strain, reserving liquid.
In saucepan on lowest heat, put a small amount of butter.
Melt, and add liquid.
Whisking constantly, add butter a little at a time until all is blended.
Sauce will be slightly thick and cream-colored.
Remove from heat.
Keep warm.