Divine Chicken Rolls With Wine Sauce

Made This Recipe? Add Your Photo

Total Time
1hr 15mins
Prep
25 mins
Cook
50 mins

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!

Skip to Next Recipe

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).
Most Helpful

5 5

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.

3 5

Thank you for your entry! I cooked this up for a special dinner for my husband and I. The instructions were easy to follow though I found I had to add about 15mins to the baking time (is my oven off perhaps?). The chicken was VERY tender and juicy which was a definite plus! The wine sauce was delicious - I had some left over so I added a bit of cheese, warmed it and used it on mini crisp toasts for an appetizer! We both found the lemon to be a bit much however. It put the overall taste off a bit for us. I actually think I'd eliminate the lemon should I ever decide to make it again. All in all it was a pleasing dish but not a favorite. Sharligan