GORGONZOLA SPINACH STUFFED CHICKEN BREASTS
- Cooking Time: 20
- Servings: 4
- 4 chicken breasts, trimmed
- 1 bag baby spinach (you may also use frozen)
- 1 cup gorgonzola cheese
- 2-3 cloves garlic
- 1/4 cup diced onion
- 1 Tbls. butter
- 1/2 cup white wine
- 1/2 cup chicken stock
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.