Feta & Artichoke Stuffed Chicken Rolls

  • cooking spray
  • 1 lb. boneless, skinless chicken breasts
  • 2 oz. feta cheese, crumbled
  • 1 large can artichoke hearts, drained
  • 1/4 c. white wine
  • 1 tsp. chicken bouillon granules

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.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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