Braised Chicken breasts stuffed with spinach, graviera and bacon (revisited)

This is an old recipe I made a couple of years ago but I prepared it a little bit different this time. First of all I have sliced the chicken in a different way and then I tied it with kitchen string. I bought filleted chicken breasts so they were without the skin and bones and as I did not have any chicken stock at home, I prepared the sauce with wine and a vegetable bouillon.

I also cooked it quite differently from the previous time and the chicken was very juicy inside. The only thing I regret is that I did not have any mushrooms to make the sauce with but still it was very flavourful.

Braised Chicken breasts stuffed with spinach, graviera and bacon

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 7

Ingredients:

7 slices cooked bacon
200 grams of spinach
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
7 chicken breasts, each cut in the middle without separating
Seasoning: a pinch of salt, pepper, tarragon
7 slices graviera
3 tablespoons olive oil
½ vegetable bouillon
1 cups water
½ cup white dry wine
3 ? 4 tablespoons flour
Salt and white pepper

Directions:

Cut each chicken breast in the middle, so that it opens flat. Season with salt, pepper, and tarragon and set aside.
Wash the spinach and place it in a pot without any water. Bring to a boil until it wilts and remove from heat and drain excess water.
In a non stick frying pan brown the bacon on both sides. Discard the fat and add 1 tablespoon olive oil. Sauté the garlic and onion until translucent and then add the spinach and mix. Season with salt and pepper to taste. Set aside.
Add a slice of bacon and cheese and a spoonful of spinach on each chicken breast, fold and secure with a toothpick. Then with a kitchen string tie the chicken breast and remove the toothpick.
Heat 1 cup of water and dissolve the vegetable bouillon and set aside.
In a non stick frying pan heat the remaining oil and sauté the chicken breasts on all sides. Place them in a pyrex. Add the wine and  the vegetable bouillon and bake in a preheated oven at 180o C for ten minutes. Turn on the other side and bake for another ten minutes.
Remove chicken to a platter and remove the string.
In the frying pan heat the oil again, add the flour and make a roux until it begins to brown. Add as much pan juice needed to make the sauce.  Taste and season with a pinch of salt and a pinch of white pepper and mix until the sauce is ready.

Serve with a rice pilaf.

Kali Orexi!

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