Spinach and Ricotta Stuffed Chicken

Directions

1. Pound chicken breasts between two sheets of plastic wrap until about 1/2 inch thick
2. Mix together cheese and spinach and spread on pounded chicken breasts
3. Roll up chicken breasts and wrap with bacon strips
4. Brown bacon-wrapped chicken breast on each side in olive oil
5. Place pan in oven and cook for another 20 minutes
6. Remove pan from oven and place on stove at medium high heat
7. Remove breasts from pan and deglaze with white wine.
8. Add chicken broth and reduce by 1/3
9. Stir in butter, lemon juice, zest, salt and pepper
10. Return chicken to pan and coat