I designed this recipe several years ago for an Iron Chef competition at church. I won 1st place Entre, and now I continue to make this dish on special occasions for family and friends.
When we think of "green" we do not usually think of something really creamy, tasty and soothing to the pallet. However, this recipe offers the down home heartiness of southern cuisine, along with a hit of California chic. —Kwana Murray
Split chicken breast in half, and pound with a meat mallet until they are thin. Season outside with salt, garlic powder, black pepper, dash of oregano and parsley.
Brown in skillet, chopped shrimp over medium heat, until color changes (indicating they are done).
Add chopped shrimp, dash of garlic powder, black pepper, and salt.
Then add to the bowl ricotta cheese, parmesan, mozzarella and a pinch of parsley.
Mix well. *add more salt and pepper to taste
Place chicken breast on seasoned side. Place shrimp mixture in the breast
(careful not to overfill). Then place layer of baby spinach leaves, covering the inside. close the chicken breast.
Heat oil to frying; gently place chicken into pan. Brown on each side for a 5min. keep turning from side to side until chicken is golden on both sides.
In a blender place 1 1/2 cup of spinach, 1 cup heavy whipping cream, dash of salt and pepper. Puree until liquid. then place in a sauce pan and heat to light boil. In separate cup add 1 Tbsp. or corn starch, 1/4 cup of cold water. stir until completely mix(liquid).
Slowly add corn starch mixture to spinach sauce. Continue stirring to keep sauce smooth and creamy. As sauce thickens, turn burner off, and continue stirring.