Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
For chicken
3 chicken breasts
1/4 bag of fresh spinach
1/2 can of artichoke hearts
1 8oz cream cheese (I used reduced fat)
1 tbsp minced garlic
1/4 tsp salt
1/4 cup of parmesan
red pepper to taste
For sauce
3/4 cup of Chardonnay
1/4 cup butter
1/4 cup milk
1/2 tbsp garlic
1/2 medium yellow or white onion
3/4 bag of fresh spinach
1/2 can of artichoke hearts
1/2 cup of parmesan
1) Preheat oven to 350 F
2) cut chicken in half so that you end up to two flat pieces
3) pound chicken so that it is even
4) cook spinach in a frying pan with a little olive oil and garlic
5) slice artichoke hearts into 4
6) in a bowl add: cooked spinach and garlic, artichoke hearts, cream cheese, red pepper flakes, parmesan and salt
7) mix together (I usually use a spatula)
8) place the spinach artichoke mixture on one side of each chicken breast
9) roll each chicken breast in so that the spinach mixture is on the inside
10) secure with toothpicks
11) bake for 20 to 30 minutes or until the internal temp reaches 165 F
1) melt butter in sauce pan (large)
2) Sautee onions, garlic, artichoke hearts and spinach
3) mix in chardonnay, milk and bring to boil
4) mix in cheese
5) turn down to lower and let simmer for 20 to 30 minutes (generally about the same time as the chicken)
6) while sauce is simmering and chicken in cooking, make your favorite type of pasta (I used spaghetti)
8) once pasta is done, mix in with sauce
9) Serve with chicken and enjoy!