Saturday, May 8, 2010

Sauteed Spinach and Cream Cheese Stuffed Chicken Breast Share Tags: entree This is a sauteed spinach and cream cheese stuffed chicken breast reduced in a rose wine sauce. Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 6 1 1/2 pound(s) of Chicken Breast (Boneless)
4 cup(s) of Fresh Spinach
2 Cloves of Fresh Garlic
2 ounce(s) of Olive Oil
1 pinch of Garlic Salt
3 ounce(s) of Grated Parmesan Cheese
3 ounce(s) of Italian Seasoned Bread Crumbs
3 ounce(s) of Philadelphia Whipped Cream Cheese
2 cup(s) of Rose Wine
12 skewers
Steps
Sautee fresh spinach in olive oil with a pinch of salt and pepper and fresh garlic
Mix spinach with Philladelphia cream cheese
flatten chicken breast and coat with olive oil and spinkle of garlic salt (both sides)
spread filling onto chicken breast and roll making sure filling stays inside, the secure ends with skewers
Heat olive oil in a fry pan, wait 3-5 min until hot, place chicken breast in pan until nicely browned on one side
Flip chicken and add wine and reduce turning chicken regularly
When chicken is cooked thoroughly remove skewers, slice on a bias, and enjoy with your favorite side dish

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