Pesto-Stuffed Chicken Breasts
5 slices proscuitto, sliced thin
Preheat oven to 375°. Toast pine nuts. Clean spinach; boil, chop medium-fine. Heat butter in skillet. Add shallots and sauté. Mix pine nuts, spinach, shallots and remaining filling ingredients. Butter baking dish. Spread filling over proscuitto, place in breasts. Fold breast half over. Toothpick together. Place in baking dish. Bake chicken for 30 minutes.
While baking chicken, make sauce: In medium skillet, heat butter. Add mushrooms, sauté. Deglaze with a little Madeira wine. Remove mushrooms. Add chicken stock and boil to reduce to 1/4 cup. Add white wine and boil to reduce to 1/2 cup. Add whipping cream and boil to reduce a little. Add mushrooms. Correct seasoning.
Pair with Tre Terre Chardonnay.