Ingredients
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4 Chicken
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170 grams baby Spinach
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4 slices Provolone Cheese
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4 slices gluten-free Mortadella
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28 ounces can diced Tomatoes
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1 cup White Wine
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½ cup extra-virgin Olive Oil
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Salt
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Black Pepper
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Butcher’s Twine
Directions
Before being diagnosed with celiac disease, we would cook this in beer instead of wine; the wine substitution adds a new layer of flavor to the dish. Ensure that the deli meat is gluten-free and you are all set to impress your friends and family with this meal. For a slightly different taste, substitute the provolone cheese with a smoked version.
Steps
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1
Done
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In a medium cooking pot, bring salted water to a boil. Add spinach and cook for two minutes. Drain well and set aside. |
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2
Done
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Using a sharp knife cut the chicken breast horizontally, butterfly-style (that is, in half lengthwise, making sure not to cut all the way through). Sprinkle a pinch of salt and pepper inside each breast. |
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3
Done
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With the chicken breast open, layer one slice of mortadella, one slice of provolone cheese, a quarter of the spinach, and close the breast, making sure the stuffing doesn’t slip out. Securely tie each stuffed chicken breast with butcher’s twine. Prepare all four and set aside. |
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4
Done
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In a large, heavy skillet, heat the olive oil on medium-high heat. Sear each side of the chicken breast, about three minutes per side. Add the wine, tomatoes, and a generous pinch of salt and pepper. Cover, reduce heat to medium-low, and simmer for about 25 minutes. |
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5
Done
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Place one stuffed chicken breast per plate. Scoop the sauce from the bottom of the skillet and top over the chicken. Serve. |
