• Cooking Time: 20
  • Servings: 4
  • Preparation Time:


This is one of hubby's favorites, and a good way to sneak greens into the diet of anyone who refuses to eat them! It's a simple recipe, but does take a bit of time to prep!


  • 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.

Categories: Main Dish  Oven  Poultry 
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