Ricotta and Spinach Stuffed Chicken Chianti

This recipe comes from one of my favorite restaurants (La Costa) that has recently closed where I live. I know that there is still one in London and Toronto though.  I am happy that I got this recipe from the Chef before they closed the doors! This recipe is delicious and it can be made for special company or just for a quite night in. The Chianti in the sauce makes this dish. I used organic chicken breasts for maximum flavor.

Ingredients:

4 chicken breasts (I used organic)
1 300g container ricotta cheese (firm)
1 cup finely chopped baby spinach
1/4 cup grated parmesean cheese (not the kind in a container, use the real stuff)
pinch nutmeg
salt and pepper
pinch cayenne pepper
pinch garlic powder
little vegetable oil for top of breasts

Chianti Sauce
1/2 cup Chianti (red wine)
1 package KNORR demi-glaze (look in gravy section of grocery store)
1 clove garlic
1 fresh sprig rosemary
1 large bay leaf


Method:

Preheat oven to 375 degrees F.
1. Place chicken on a plastic cutting board.
2. Carefully slice a pocket inside of the breast. Make the incision fairly big, but do not cut all the way through. Set aside.
3. In a small bowl add ricotta cheese and chopped spinach and all the rest of the ingredients.
4. Prepare a baking sheet with some parchment paper.
5. Add 1/4 of the mixture into the cavity of the chicken breast and close it up. I placed mine seam side down on my oven tray. Finish up with the other 3 breasts.  Rub a little vegetable oil on top of the breasts. 
6. Place in oven for approximately 30 minutes. (Depending on size of chicken breasts, mine were medium sized).
7. Meanwhile, in a small saucepan combine demi-glaze and water (according to package). Trust me, I don't use too many packaged sauces, but this is bomb!  *Better than having to make your own veal stock!*
8. Add Chianti wine and the rest of the ingredients.
9. Bring to slow boil until thick, turn down heat to low for 2 minutes and turn off.
10. Let steep in sauce for about 1/2 hour, strain into bowl, set aside.
11. Remove chicken from oven and let rest for 5 minutes.
12. Serve chicken and drizzle with Chianti.

Serves 4