Florentine Chicken Breasts with Crème Dijon Sauce

8-ounces ricotta cheese
1 (10-ounce) package frozen spinach leaves, thawed and squeezed dry
½ cup broccoli florets
Salt (try ¾ teaspoon) and freshly ground pepper to taste
4 chicken breasts, skinned and boned
2 Tablespoons unsalted butter

Crème Dijon Sauce
¼ cup white wine
2 cups whipping cream
2 Tablespoons Dijon mustard

Preheat oven to 350° F.

In a food processor, combine ricotta cheese, spinach, broccoli, salt and pepper. Pulse a few times to chop and completely mix. Set aside.

Place chicken breasts between 2 sheets of waxed paper; flatten to ¼-inch with a meat mallet. Sprinkle with salt and pepper. Place ½ Tablespoon butter in the center of each breast. Top with spinach mixture. Fold chicken around the spinach mixture and secure with tooth picks. Place seam side down in a shallow roasting pan. Bake for 30 minutes.

Crème Dijon Sauce: Remove the chicken from the roasting pan and move the pan to the top of the stove. Cover the chicken loosely with foil to keep it warm. Deglaze the very hot pan with the white wine, stirring constantly. Add the cream, stirring over medium high heat. Add the mustard; continue stirring until the sauce thickens, about 10 minutes. Correct the seasonings. Serve the sauce over the chicken breasts. Serve with stuffed baked tomatoes, new potatoes in herbed shallot butter and a white wine. Yield: 4 servings.