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I love stuffed chicken. I do not, however, love the process of stuffing chicken. My solution to the annoyance of trying to keep the filling in the chicken is simple -- I use my muffin tin! The limited space is just about perfect for keeping the filling safely in the chicken and I can avoid using toothpicks or other implements of destruction to keep it together.
The combination of artichokes and feta cheese has long been a favorite of mine. I first enjoyed the two in a nice dip served with fresh bread. That inspired me to include them in salads and, later, with chicken. I started out by just serving the sauce that accompanies this recipe over grilled chicken breasts. That was a great taste, but I wanted to take it one step further. My trusty muffin tin allowed me to do just that!
I great accompaniment to this main dish is some white rice mixed with steamed spinach. If you find that you need something else, enjoy a thick slice of ripe tomato with a bit of grated parmesan cheese sprinkled on top. Then, all this meal needs is a tall glass of iced tea -- Enjoy!
Preheat oven to 350 degrees. Spray a large muffin tin with cooking spray.
Trim and pound the chicken breasts to 1/2-inch thickness. Cut into 6 strips of roughly the same size.
Combine feta cheese and artichoke hearts in a food processor. Process until nearly smooth.
Carefully spread 3 tablespoons of the feta cheese mixture on each strip of chicken. Then, starting at the thinnest end of each strip, roll the chicken breasts in a pinwheel fashion. Carefully place each roll in a greased muffin tin cup so that you can see the filling. Bake for 15-20 minutes or until chicken is fully cooked.
Meanwhile, combine the remaining feta cheese mixture, white wine and chicken bouillon granules in a small saucepan. Mix constantly over medium heat until the mixture bubbles. Serve over the chicken rolls.