Lemon Chicken Stuffed with Ricotta and Fennel Confit
4 thin chicken fillets, about a pound
Salt and pepper
1 cup ricotta
1 cup Fennel, Lemon and Garlic Confit
1 tablespoon butter
1 cup white wine
Place the chicken fillets between two pieces of plastic wrap and flatten with a mallet or a heavy frying pan until they are about 1/4 inch thick. Season lightly with salt and pepper and a little olive oil or the leftover, strained lemon oil from Fennel, Lemon and Garlic Confit. Refrigerate overnight or for a few hours.
Mix the ricotta with the confit. Spread a quarter on each fillet and roll tightly. Seal with toothpicks.
Heat a large sauté pan over high heat with the butter and any more oil strained off the chicken. Sear the chicken rolls, flipping with tongs, for about two minutes or until dark golden on each side. Pour in the white wine and turn the heat down to low. Cover and simmer for about twenty minutes or until they are done.
Remove the toothpicks before serving. Serve with extra fennel confit.