Brandy Nelson, 32, Plumas, Lake, Calif."Everyone in our family (even our four children) loves this recipe, spinach notwithstanding."

Brandy Nelson, Plumas Lake, Calif.
Recipe by MyRecipes June 2014

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.

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  • Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.

  • Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.

Nutrition Facts

324 calories; fat 12g; saturated fat 2g; protein 38g; carbohydrates 8g; fiber 4g; cholesterol 82mg; sodium 496mg.
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