Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce Recipe | Food Network

Ingredients

• 1 cup cooked, chopped, and drained fresh spinach
• 1/2 cup ricotta
• 1/2 cup Gorgonzola
• 4 slices cooked bacon, crumbled
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1/2 cup dry white wine
• 1/2 cup homemade chicken stock
• 1 tablespoon Dijon mustard
• 1 lemon, juiced
• Chopped parsley leaves, for garnish
• 2 (8-ounce) boneless, skinless chicken breast halves
• 2 tablespoons vegetable oil