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Mediterranean Stuffed Chicken

Recipe Date: October 29, 2021
Serving Size: 4
Difficulty: Easy
Measurements: Imperial (US)

Recipe by our Tasting Room Associate, Charisma Valentine, to pair with our 2018 Chardonnay, Bien Nacido our October 2021 wine club release.

Ingredients

  • 2 boneless, skinless chicken breasts, butterflied
  • 8 oz. feta cheese
  • 8 oz. jar sundried tomatoes, drained
  • 2 generous handfuls of finely chopped fresh spinach
  • Italian seasoning, to taste
  • Prosciutto
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 375.
  2. Lay the butterflied chicken breasts between two layers of cellophane and take out all of your frustrations with a rolling pin until about 1/2 inch thick.
  3. Season lightly with salt and pepper.
  4. For the filling, mix the feta, sundried tomatoes, spinach and Italian seasoning.
  5. Evenly distribute the filling between the chicken breasts.
  6. Roll tightly in a spiral and wrap with prosciutto.
  7. Bake until internal temperature reaches 165, about 45 minutes.
  8. Remove from oven, allow to cool and then cut into 1 inch medallions.
  9. Serve medallions with a glass of 2018 Chardonnay and enjoy!

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