- 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