Divine Chicken Rolls With Wine Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Cream Cheese, Spinach, Artichokes and Asiago Cheese are stuffed inside Chicken Breasts and then baked in a delicious Wine Sauce. I use half of a 10 ounce package of Frozen Spinach for this recipe... Simply Devine! Ingredients:
1/2 cup artichoke heart, chopped & drained |
5 ounces frozen spinach, chopped |
1/2 cup asiago cheese, grated |
8 ounces cream cheese with garlic and herbs, softened |
1 tablespoon lemon zest |
1 teaspoon salt |
4 boneless skinless chicken breasts |
all purpose greek seasoning |
4 tablespoons butter |
4 tablespoons flour |
1 tablespoon chicken bouillon granule (heaping) |
1 1/2 cups milk |
1/2 cup white wine |
Directions:
1. In a bowl, stir together Well Drained Spinach, Chopped Artichoke Hearts, Softened Herb & Garlic Cream Cheese, Asiago Cheese, Lemon Zest and Salt.
2. Preheat oven to 350'.
3. Place a Chicken Breast between 2 sheets of waxed paper and pound meat out to about 1 cm of thickness. Repeat for all Chicken Breasts.
4. Season Chicken liberally with Greek Seasoning on both sides.
5. Divide Cream Cheese mixture into 4 equal portions. Place a portion of the Cream Cheese Mixture and spread evenly over the pounded Chicken.
6. Roll the Chicken Breast up and secure it with a toothpick (or two).
7. Place the Chicken in a glass baking dish.
8. In a pot on the stove, melt butter. Add flour and chicken bouilon powder. Cook and stir for 1 minute on MEDIUM.
9. Add Milk & Wine to the Flour mixture, stir over Medium heat for approximately 2 minutes (or until slightly thickened and no lumps remaining).
10. Pour the Wine Sauce over the Chicken and bake for 45-50 minutes (or until Chicken is cooked through).
|
|