one.

the mission: the first post should be the first meal made together, right? Here it is: our February 14th , a day many dread, the over-Hallmarked holiday. No chocolate was involved.

Chicken Breasts Stuffed with Prosciutto, Swiss Cheese & Baby Spinach

6 boneless skinless chicken breasts

1 tsp (5 mL) coarsely ground black pepper

6 slices prosciutto

6 slices swiss cheese

24 leaves baby spinach

3 tbsp (50 mL) all-purpose flour

1/2 tsp (2 mL) each salt and pepper

1 tbsp (15 mL) extra-virgin olive oil

Sauce:

1 tbsp (15 mL) extra-virgin olive oil

1 cup (250 mL) thinly sliced shallots

2 slices prosciutto, chopped

3 cups (750 mL) sliced cremini mushrooms

1 sweet red pepper, sliced or chopped

1 tbsp (15 mL) chopped fresh thyme

2 cloves garlic, minced

1 cup (250 mL) dry white wine

3 cups (750 mL) sodium-reduced chickenstock

1 tbsp (15 mL) cornstarch

Preparation:

Place chicken between plastic wrap; pound with flat side of meat mallet to 1/4-inch (5 mm) thickness. Sprinkle with pepper. Top each with prosciutto slice, Swiss cheese slice and 4 leaves spinach. Starting at narrow end, tightly roll up. Wrap individually in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

In shallow bowl, combine flour, salt and pepper. Unwrap chicken and roll each in flour mixture, shaking off excess.

In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to foil-lined rimmed baking sheet. Bake in 300°F (150°C) oven until chicken is no longer pink inside, about 20 minutes.

Sauce: Meanwhile, in same skillet, heat oil over medium heat; fry shallots and prosciutto until light golden, about 5 minutes. Add mushrooms, red pepper, thyme and garlic; fry, stirring occasionally, until tender, about 6 minutes.

Add wine; simmer, stirring and scraping up browned bits from bottom of pan, until almost no liquid remains, about 4 minutes. Stir in chicken stock; bring to boil. Reduce heat and simmer until reduced by half, about 10 minutes.

In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into sauce and boil, stirring, until thickened, 2 minutes. Serve with chicken.

source: recipe

We used Moscato Allegro. It's been awhile since we used this recipe. There was some tweaking on our part, we nixed the mushrooms for one & used canned red peppers.