• 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

1. Preheat oven to 350 degrees.
2. Pound chicken breasts until very thin and place in the refrigerator.
3. In a saute pan, heat a little olive oil.
4. 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)
5. Add onion, garlic, and salt and pepper to taste and cook until onion is translucent.
6. You may need to drizzle a bit more oil as this cooks.
7. Remove from heat and stir in gorgonzola cheese.
8. Remove chicken from refrigerator and lay out flat.
9. Spoon 1/4 of spinach mixture onto each breast, roll up sides to form a packet, and secure with string or a toothpick.
10. Place packets in a casserole dish and season with salt and pepper.
11. Place dish back into refrigerator.
12. In a sauce pan, melt butter.
13. Add chicken stock and wine and bring to a boil.
14. Reduce heat and simmer until reduced by 1/4.
15. Pull chicken from fridge and pour sauce into the bottom of the casserole.
16. Bake chicken for 20 minutes, basting occasionally to prevent drying.
17. Chicken should be browned, and filling melted.

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!