These chicken breasts stuffed with spinach and Swiss cheese are easy and impressive.
A chicken suprême is a chicken breast with the wing tip attached. You can also use boneless chicken breasts for this recipe, but look for skin-on, as it will keep the chicken much more moist.
4 chicken suprêmes
4 cups baby spinach
7 ounces Swiss cheese or Gruyère cheese
3 tbsp. olive oil
3 tbsp. butter
2 sprigs thyme
½ cup white wine
2 cups chicken stock
Salt and freshly ground pepper, to taste
Toothpicks, for securing the stuffing
Preheat oven to 400 degrees F.
Heat a pan with olive oil and butter over medium high heat. Add the spinach and salt and pepper. Sauté the spinach just until it starts to wilt, about 1 to 2 minutes.
Cut cheese into 4 rectangular pieces. Set aside.
Make a pocket for the stuffing in each chicken breast: Make an incision into chicken breast, lengthwise, with a paring knife. The pocket should be big enough to fit the cheese and spinach filling.
Stuff each chicken breast with the cheese and spinach and secure with a toothpick. Season the chicken with salt and pepper.
Heat olive oil and 1 tbsp. butter in large ovenproof skillet over medium high heat. When oil is hot, add chicken and thyme sprigs. Sear chicken until golden brown, about 3 minutes per side.
Transfer chicken to oven to finish cooking. Bake chicken until just cooked through, juices run clear and meat is no longer pink, about 12 to 15 minutes, depending on size of chicken breast.
Remove chicken from pan and keep warm. Transfer pan to stovetop over medium high heat. (Remember the handle of the pan is hot). Add wine to pan and let reduce until almost all the liquid has evaporated. Add chicken stock and reduce until slightly syrupy, about 8 to 10 minutes. Remove pan from heat and swirl in 1 to 2 tbsp. butter to thicken the sauce. Taste sauce and adjust for seasoning.
Serve chicken with a drizzle of the pan sauce.
Yield: 4 servings.