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Andre Lewis

Tuscan Chicken Roll Skillet

Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 5 oz baby spinach roughly chopped
  • 1/2 cup whole-milk ricotta
  • 1/4 cup oil-packed sun-dried tomatoes drained and finely chopped
  • 1/4 cup finely grated Parmesan
  • 4 boneless skinless chicken breasts about 6 oz each, butterflied and pounded to 1/4 inch thick
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 small shallot finely chopped
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 tsp fresh lemon juice

Method
 

  1. Heat 1 tablespoon oil in deep 12-inch skillet over medium. Cook spinach 2 to 3 minutes until wilted and moisture evaporated. Transfer to bowl; cool 10 minutes, included in prep time.
  2. Mix cooled spinach with ricotta, tomatoes, and Parmesan. Season chicken with 1/2 teaspoon salt and pepper. Divide filling among breasts; roll from short ends and secure each with 2 wooden toothpicks.
  3. Add remaining oil to same skillet over medium. Brown rolls about 2 minutes on each of 4 sides; plate partly cooked.
  4. Cook shallot 2 minutes; add garlic 30 seconds. Add wine; simmer 2 minutes, scraping bottom. Add broth and remaining salt.
  5. Return rolls and juices; cover and gently simmer 15 to 20 minutes, turning once, until each filled center 165°F. Rest on clean board 5 minutes.
  6. Add beans to sauce, mashing one-quarter; simmer 4 minutes until hot. Add lemon juice. Remove all 8 toothpicks; cut each roll into 2 thick pieces. Serve with beans and sauce.