- 2 boneless, skinless chicken breast halves
- 2 tablespoons grated Parmesan cheese
- 1/3 cup flour
- Salt and pepper, to taste
- 4 tablespoons olive oil
- 4 tablespoons butter
- 1/2 cup dry white wine
- 2 lemons
- 2 tablespoons freshly squeeze lemon juice
- 1/4 cup brined capers
- 1/4 cup parsley, chopped
- 1/2 cup ricotta cheese
- 4 oz goat cheese
- 1 clove garlic, minced
- 4 cups fresh spinach leaves
- Cut the chicken breasts horizontally, carefully butterflying them open. Place the butterflied breasts between two pieces of plastic wrap and pound them out to between ½ and ¼ inch thick.
- In a large skillet over medium heat, add in a drizzle of olive oil and the minced garlic. Saute the garlic for 2 minutes, and then slowly add the spinach, a bit at a time. Fill the pan with spinach leaves and continue to turn them over in the oil and garlic until they are wilted. Add more spinach to the pan and continue until the 4 cups has all been cooked.
- Remove the spinach from the heat and add in the ricotta, goat cheese, and a dash of salt and pepper.
- Spread this mixture over one side of the butterflied chicken breast, making sure not to spread too close to the edges. Fold the chicken over to cover the filling and seal with toothpicks.
- In a large, shallow bowl, mix together the flour, parmesan cheese, salt and pepper. Dredge the chicken breasts in the flour mixture until they’re coated.
- Preheat the oven to 350 degrees F. Prepare a baking dish with cooking spray.
- Heat the remaining olive oil and half of the butter in the same skillet you made the spinach in, over medium-high heat. When the butter and oil start bubbling, it is hot enough to add your chicken. Brown on each side until golden and then transfer the chicken to the baking dish. Top with a few slices of lemon.
- Bake for 10 minutes, or until chicken is cooked through and no longer pink.
- As the chicken bakes, prepare your sauce. Add the white wine, lemon juice, and capers to the pan you cooked the chicken in. Using a spatula, scrape up the browned bits and mix them into the wine sauce. Reduce the sauce by half and then add the remaining bit of butter and extra lemon slices. Add the chicken back to the sauce, spooning the sauce over the chicken, and sprinkle generously with parsley.
- Serve with pasta or bread to soak up the sauce.