1. February 14, observed in honor of St. Valentine as a day for the exchange of valentines and other tokens of affection. 2. The most lucrative holiday of the year for North-American candy retailers.

PESTO-STUFFED CHICKEN BREASTS
FOR FILLING:
1/2 cup pine nuts
2 bunches spinach, about 1 pound
2 tablespoons unsalted butter
3 medium shallots
1 cup ricotta
1/4 cup pesto sauce
1 egg yolk
Finely ground black pepper, to taste
3 slices prosciutto, 1/8 inch thick, halved
3 whole large chicken breasts, boned, skinned, halved and flattened
FOR BASTING:
3 tablespoons unsalted butter, melted
3 tablespoons lemon juice

FOR SAUCE:
3 tablespoons unsalted butter
1/2 pound mushrooms, sliced
1 cup chicken stock
3/4 cup dry white wine
1/2 cup whipping cream
2 tablespoons chopped basil
  1. Preheat oven to 350 F. Toast pine nuts in oven for 5 minutes or until lightly browned.
  2. Increase oven temperature to 375 F. Generously butter medium baking dish.
  3. For filling: Remove spinach stems and rinse leaves thoroughly. Put spinach in 10-inch skillet and partially cover. Steam spinach over medium-high heat for about 2 minutes. Remove from heat and place in strainer. Pour cold water over spinach to stop cooking process. Drain carefully and place spinach in dry dish towel. Wring spinach out until all excess liquid is removed. Chop medium fine.
  4. Heat butter in small skillet. Add shallots and sauté over low heat until soft but not brown.
  5. Mix pine nuts, spinach and shallots with remaining filling ingredients. Taste for seasoning. Put a half slice prosciutto on each chicken breast half. Spread filling evenly over prosciutto. Fold chicken breast and prosciutto over in half. Place in baking dish.
  6. Spoon melted butter and lemon juice over chicken. Bake chicken, basting occasionally with juices in pan, for 30 minutes or until just tender. Remove chicken to platter and cover to keep warm.
  7. For sauce: In medium skillet, heat butter over medium heat. Add mushrooms and sauté for 3 minutes. Remove mushrooms. Add chicken stock to skillet and boil until reduced to 1/4 cup. Add white wine and boil until reduced to 1/2 cup. Add whipping cream and boil until reduced to 3/4 cup. Return mushrooms to skillet.
  8. Remove fat from baking dish. Heat juices in baking dish on top of stove and add sauce. Raise heat to medium-high and bring to a boil, stirring. Add basil and taste for seasoning.
  9. To serve, arrange chicken breasts on platter and pass sauce separately.

Serves 6.

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