Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use. | 2. Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use. | 3. Cook garlic until just golden in colour; remove from pan and set aside with the onions. | 4. Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside. | 5. Brown ground chicken, using about 2 tbsp oil, add oil as required. | 6. To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste. | 7. Stir constantly for 5 or 6 minutes, to blend flavours. | 8. Steam spinach until just wilted; remove from pan and squeeze dry. | 9. Chop spinach, coarse; add parmesan cheese, and mix together. | 10. Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts. | 11. Divide spinach mixture evenly, and spoon over chicken mixture. | 12. Top the mixture(s) with a slice of provalone. | 13. Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch. | 14. Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes. | 15. Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice). | 16. For the sauce: Melt butter in a pan | 17. Add corn starch, stirring constantly with your whisk, to blend. | 18. Add mascarpone cheese. | 19. Continue to stir with your whisk while slowly adding dry white wine. | 20. When cheese is blended thoroughly with the mixture, add fresh basil. | 21. Mix well and spoon sauce over finished chicken breasts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
chicken	1	lb	ground	965.6022	0.5893	83.0962	67.2295
garlic clove	6		chopped	-	-	-	-
onion	8		chopped	512.0	119.552	14.08	1.28
portabella mushroom	1		chopped	-	-	-	-
flat leaf italian parsley	1/4	cup	chopped	-	-	-	-
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
spinach	1/2	cup	steamed	16.5	2.925	1.65	0.225
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
provolone cheese	4	slices		393.12	2.3968	28.6496	29.8144
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
mascarpone cheese	1/2	cup		-	-	-	-
white wine	1	cup		-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.