Description

This gorgeous chicken dish looks like it takes a lot of time and work but it doesn't. It is so delicious, you will want seconds!

Ingredients

• 2 boneless, skinless chicken breast halves, washed and patted dry
• 2 T. grated Parmesan cheese
• ⅓ c. flour
• salt and pepper, to taste
• 4 T. olive oil
• 4 T. butter
• ½ c. dry white wine
• 2 lemons
• 2 T. freshly squeeze lemon juice
• ¼ c. brined capers, rinsed
• ¼ c. parsley, chopped
• ½ c. ricotta cheese
• 4 oz. goat cheese
• 1 clove garlic, minced
• 4 c. fresh spinach leaves

Steps

1. 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.
2. 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.
3. Remove the spinach from the heat and add in the ricotta, goat cheese, and a dash of salt and pepper.