Divine Chicken Rolls With Wine Sauce

READY IN: 1hr 15mins
Recipe by kelycarter_

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!

Top Review by Lavender Lynn

Solid perfect five stars! I had some doubt when putting it in the oven because the chicken breasts I used were huge and I had some doubts about it cooking through to the middle -- but it did. The cream cheese filling spilled out and blended with the wine sauce, but it didn't hurt it. The extra sauce makes a great treat over a slice of warm French bread. This one managed to use some of the exotic ingredients from the RSC list with restraint and in balance. Yum! Made for RSC #11, Feb. 2008.

Ingredients Nutrition

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).

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