Recipes

Preheat oven to 350 degrees.

Pound chicken breasts until very thin and place in the refrigerator.

In a saute pan, heat a little olive oil.

Once hot, add spinach a cup at a time until all spinach is wilted. (If using frozen spinach, cook according to box instructions and then add to a saute pan with a little oil)

Add onion, garlic, and salt and pepper to taste and cook until onion is translucent.

You may need to drizzle a bit more oil as this cooks.

Remove from heat and stir in gorgonzola cheese.

Remove chicken from refrigerator and lay out flat.

Spoon 1/4 of spinach mixture onto each breast, roll up sides to form a packet, and secure with string or a toothpick.

Place packets in a casserole dish and season with salt and pepper.

Place dish back into refrigerator.

In a sauce pan, melt butter.

Add chicken stock and wine and bring to a boil.

Reduce heat and simmer until reduced by 1/4.

Pull chicken from fridge and pour sauce into the bottom of the casserole.

Bake chicken for 20 minutes, basting occasionally to prevent drying.

Chicken should be browned, and filling melted.