Gorgonzola Spinach Stuffed Chicken Breasts

Directions

Preheat oven to 350 degrees.

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

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In a saute pan, heat a little olive oil.

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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)

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

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

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Remove from heat and stir in gorgonzola cheese.

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Remove chicken from refrigerator and lay out flat.

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

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

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Place dish back into refrigerator.

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In a sauce pan, melt butter.

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Add chicken stock and wine and bring to a boil.

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Reduce heat and simmer until reduced by 1/4.

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

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

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Chicken should be browned, and filling melted.

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