When kids make this recipe, they substitute apple juice or apple cider for the wine, Hafer says. It makes it sweeter, and the kids enjoy it. This is a great way to get them to eat their spinach because it's rolled with cheese.
Cooking Light OCTOBER 2004
To prepare filling, combine first 7 ingredients.
Preheat oven to 350°.
To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.
Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.
Go to full version of
Chicken Breasts Stuffed with Spinach and Ricotta recipe
