Prosciutto-Wrapped Spinach & Gruyère Stuffed Chicken

Method

1. Heat 1 tbsp of the oil in a 12-inch ovenproof skillet over medium and cook the shallot 2 minutes, then the garlic 30 seconds. Add the spinach in handfuls, stir until wilted, about 2 minutes, and scrape it onto a plate.
2. Squeeze the spinach dry in a clean towel and chop it. Stir it with the Gruyère, lemon zest, nutmeg and ½ tsp pepper, and chill in the freezer 10 minutes.
3. Heat the oven to 400°F. Cut a deep pocket into the side of each breast with a thin knife, without cutting through, and season inside and out with the salt and remaining ½ tsp pepper.
4. Stuff each pocket with a quarter of the filling and press it closed. Wrap each breast in a slice of prosciutto (overlap the ends), seam side down, and secure with toothpicks.
5. Wipe out the skillet, heat the remaining 1 tbsp oil over medium-high, and sear the breasts seam side down, with a little space between them, 3 minutes, then 3 minutes on the other side. Slide the skillet into the oven for 14 to 20 minutes, until a thermometer slid in from the end into the center of the filling reads 165°F.
6. Move the chicken to a board to rest 5 minutes. Set the skillet over medium-high heat (the handle is hot, so use a mitt), add the wine, scrape up the browned bits, and reduce by half, about 2 minutes.
7. Add the broth and reduce by half again, about 3 minutes, then take the pan off the heat and swirl in the butter and 1 tbsp lemon juice. Remove the toothpicks, slice each breast into medallions, and spoon the sauce over.