Ricotta, Spinach, And Ham Stuffed Chicken Breast Marsala With Pine Nut Pilaf

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Extra-virgin olive oil, for drizzling

4 tablespoons butter, divided

1/2 pound cremini mushrooms, sliced

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

3/4 cup fresh ricotta or sheep's milk ricotta

1 box organic frozen spinach, defrosted, squeezed dry, and separated

Freshly grated nutmeg

4 slices speck or prosciutto

Flour, for dredging

2 cloves garlic, thinly sliced

1/2 cup marsala wine

1 1/2 cups chicken broth

A handful fresh flat-leaf parsley, finely chopped

Pine Nut Pilaf, for serving, recipe follows

2 tablespoons butter

1/2 cup orzo pasta

1/4 cup pine nuts

1 cup long grain rice

2 cups chicken stock

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