-
1
Pound chicken breasts until they are flat and can handle stuffing easily.
-
2
In a saute pan, melt butter over medium heat.
-
3
Add onion and cook until almost caramelized.
-
4
Add 1/2 cup of wine, mushrooms and the spinach.
-
5
Put a lid on the pan and let the spinach steam for approximately 3 minutes, or until the wine is gone.
-
6
Add another 1/2 cup of wine and cook uncovered until the liquid is gone.
-
7
Stir frequently to keep it from sticking.
-
8
Add salt, pepper and basil, then taste.
-
9
This is the time for the red pepper flakes if you feel it is needed.
-
10
Cook for another minute.
-
11
Grate cheeses. Place a healthy pinch of the cheese mixture on each chicken breast.
-
12
Add between 1-2 tablespoons of mushroom mixture to each breast, depending on the size of the flattened breast.
-
13
Roll the chicken breast and place them roll side down in a baking dish.
-
14
Bake for 30 minutes at 400 degrees. Check to make sure the juices run clear.
-
15
While the chicken is baking, add the rest of the wine to the leftover mushroom mixture and cook on high for a few minutes. You want to leave a little of the liquid this time.
-
16
If you want more cheese, add the leftover cheese mixture to the top and bake until melted. Otherwise, set the rest of the cheese aside for something else.
-
17
Serve with the mushroom sauce, and nice salad and homemade mashed potatoes.
