Gorgonzola Spinach Stuffed Chicken Breasts
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Why I Love This Recipe
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!
Ingredients You'll Need
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.