The Unique Taste Sensation

Ingredients:

• 4 deboned whole quail
• 8 spinach leaves
• 1 cup of Asiago cheese 
• 8 sun-dried tomatoes
• ½ cup of white wine
• 1 tablespoon butter
• 1 teaspoon flour 
• Thyme
• Salt, pepper
• Chicken broth or water

Directions:

Take the deboned quails, and sprinkle with salt and pepper.

Use two spinach leaves, two sun-dried tomatoes and ¼ cup of Asiago cheese for each of the four quails. Cut the sun-dried tomatoes and the Asiago cheese in slices.  Combine two spinach leaves, the dried tomatoes and the asiago cheese, and make a roll.  Take this roll and stuff the cavity of the deboned quail with it. Secure close the quail with a few toothpicks. Do the same with all remaining quails.

In a pan, in a medium-high heat with some oil, lightly brown the stuffed quails on both sides.  Start with the breast side.  Once browned on all sides, add the wine and thyme to taste, bring to a gentle boil.  As soon as it boils, turn down the heat, and cover the pan with a lid for about 10 minutes, or until the quails are cooked inside. Check the bottom of the pan regularly, and add chicken broth or water such that the juice does not evaporate.  Once ready, remove the quails.  Make a paste with the butter and flour and add this paste to the pan and stir gently to create a creamy sauce, add more chicken broth if it is too thick and cook in a low heat for 3 minutes.  Remove toothpicks from quails, add the sauce on top and serve.