Stuffed Chicken | Flour & Fig

Ingredients

• 2 quarts warm water (warm enough to melt the salt) (2L)
• 1/2 cup kosher salt
• 3 tbsp olive oil (15g)
• 1 tbsp whole peppercorns
• sprigs of Rosemary and Thyme
• 1 cup cooked spinach (about 12 oz or 340g)
• 1/2 cup ricotta (114g)
• 4 tbsp Pinenuts, roasted and coarsely chopped (40g)
• 4 tbsp grated Parmesan Cheese (21g)
• 1/2 tsp salt (3g)
• ground black pepper to taste
• a bit of grated nutmeg
• 6 boneless with skin on chicken breasts
• 1 cup sliced mushrooms (150g)
• 2 tbsp butter (29g)
• 1/2 cup dry Marsala wine (120ml)
• 1/4 cup chicken broth (60ml)
• 1/2 cup heavy whipping cream (120ml)
• salt, pepper and a bit of grated nutmeg to taste