Back so soon...

I wrote a recipe last weekend and still wasting the day away in the kitchen, I decided to test it out and make sure it turned into something I would want to share. Oh my my, this was some good chicken. I boiled up some pasta to go with it and dinner was served.

Chicken Calzone

4 boneless chicken breasts, pounded out to uniform thickness

1 cup fresh spinach, chopped

1/2 cup mushrooms, diced

3 oz. pancetta, diced

4 slices mozzarella cheese

6 button mushrooms, sliced

1 medium tomato, diced

1 cup white wine

1/2 cup chicken stock

2 teaspoons chopped garlic

2 teaspoons chopped fresh basil

salt and pepper to taste

In a skillet, saute the pancetta until it starts to crisp. Add the spinach and mushrooms and continue to saute until mushrooms are tender. Season with salt and pepper and a pinch of red pepper flakes if desired. Salt and pepper chicken breasts. Divide spinach mixture between the 4 chicken breasts. Top with slice of mozzarella (can substitute shredded), then fold over like a calzone. Heat about 3 tablespoons olive oil in the same skillet you cooked the filling in. Brown chicken on all sides and place in casserole dish covered with aluminum foil and keep in a 225 degree oven for about 20 minutes while you make the sauce.

Again, using the same pan, saute 2 teaspoons garlic. Add the white wine and chicken stock. Let the sauce reduce until slightly thickened. Add the sliced mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are heated through. Add the 2 teaspoons basil and season with salt and pepper. Pour sauce over warm chicken and serve with pasta tossed with olive oil and basil.