as requested

These are just a few of what I have - let me know if you need more!

CHICKEN BREASTS STUFFED WITH SPINACH, RICOTTA AND MUSHROOMS WITH SAUCE

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Spinach, Ham and Cheese Stuffed Chicken Breasts

4 chicken breasts, butterflied
3/4 pound ham, thinly sliced
3/4 pound Provolone cheese, thinly sliced
1 pound cream cheese, softened
1 pound spinach, stemmed and rinsed
Oregano
Salt And pepper

Lay the butterflied chicken breasts out flat and season with oregano, salt, and pepper.
Divide and spread the cream cheese evenly over each chicken breast. Lay spinach leaves over cream cheese to cover each chicken breast. Lay ham slices over spinach, and finish with provolone cheese. Roll each chicken up lengthwise and secure with wooden picks. Place in a single layer in lightly greased baking dish. Place in a preheated 350 degree F oven for 30 to 45 minutes, or until done.

Serve whole or slice into medallions.

Five Cheese Stuffed Chicken Breasts Recipe
Wonderful cheesy stuffed chicken breasts…topped with a cheese sauce when served…so good. This recipe makes four chicken breasts, but can easily be doubled if desired.

4 boneless skinless chicken breasts, pounded flat
4 slices swiss cheese
4 slices mozzarella cheese
4 ounces ricotta cheese
2 tablespoons parmesan cheese
1 egg, beaten
1 cup breadcrumbs
1 cup cubed cheddar cheese
1/2 cup half-and-half cream
1/2 cup chicken broth

4 servings
Set oven to 400 degrees.
Grease an 8 x 8-inch square baking dish.
With a wooden mallet, flatten each chicken breast carefully.
In a small bowl, mix the ricotta, Parmesan cheese and egg.
Place 1 slice of Swiss and 1 slice of Mozzarella cheese on each of the flattened chicken breast.
Place 2 tsp of the ricotta mixture in the center of each breast.
Roll and close with a toothpick.
Roll in breadcrumbs, and brown in frying pan.
Remove from the pan, and place in a prepared baking dish.
Bake for 20 minutes.

On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
Before serving the breasts, cover each breast with the cheese sauce.

Chicken Breasts Stuffed with Spinach/Kale & Cheese

4 oz. chicken breast (1/2 of the whole back of the chicken)
1/2 cup kale/spinach (frozen cooked or fresh)
2 tsp. olive oil
basil leaves
2T. freshly grated cheese (Parmesan or Romano)
Black pepper (freshly ground or canned)

Preheat oven to 400F.
Lay the chicken breast on cutting board and slice in 1/2 as if to make a pocket as when you slice a roll for a sandwich. Do not cut completely through (you will be stuffing the inside of the breast like a sandwich).
Heat the oil in the skillet on low/med. Add the kale/spinach and basil. Stir the vegetables to coat with oil. Cook about 3 minutes or until wilted. Remove from the heat.
Add the cheese to the kale/spinach and stir to combine. Put mixture between the chicken halves.
Secure chicken halves with oiled toothpicks. Brush the top of the chicken with oil (this amount should be small, if you think you are using 1 tsp. make sure it is part of your oil allowance) and sprinkle liberally with black pepper.
Bake for about 20 minutes. Check for doneness (chicken should be all white and have no remaining pink color). Remove toothpicks to serve.

Stuffed Chicken Breast

Serves: 4

4 boneless chicken breasts 
1 cup of Cap*Rock Cabernet Royale 
8 ounces shredded mozzarella chesse 
1/2 cup parmesian cheese 
1 egg 
2 slices of black forest ham, cut into thin strips 
4 basil leaves, torn (not cut) into small pieces 
garlic powder to taste 
olive oil 
salt & pepper 

Trim chicken breats, flatten and cover with wax paper and beat with meat mallet to thin. Place chicken in a shallow dish. Cover with Cabernet Royale and refrigerate for 30 minutes.
Before using mozzarella cheese, empty the package onto a chopping surface and finely chop the shredded cheese. I’ve found this helpful when rolling the mixture into the chicken. Combine the mozzarella and parmesiian cheese with egg and a pinch of garlic powder, mixing together thoroughly.
Remove chicken breats from wine, drain, lay flat and place 1 or 2 teaspoons of cheese mix on each. Place a few strips of ham and a few basil leaves on top of cheese, then carefully roll the chicken breasts up. Place chicken in a casserole dish. Brush a thin coat of olive oil on each, sprinkle with a pinch of salt and pepper, cover and bake for 30 minutes at 350 degrees. Uncover the chicken and place a pad of margarine on top of each chicken roll and bake until browned.

Serve this chicken as it is or slice into pieces and top with a light gravy.


Cream Sauce

To make cream sauce:

Mix ½ teaspoon of salt and pepper with ½ teaspoon of lemon juice. Add ¾ pint of thick cream gradually, stirring constantly until heated through.