Chicken Stuffed with Spinach and Fontina Cheese


  • 2 chicken breasts
  • Spinach
  • Fontina cheese
  • Nutmeg
  • Garlic
  • Flour
  • Butter
  • Chicken broth
  • White wine
  • Lemon juice


  1. Cook spinach in sauce pan with garlic and pinch of nutmeg (Water on washed spinach leaves is enough cooking liquid) until wilted down but still bright green
  2. Pound chicken breasts until almost doubled in size
  3. Add cubed Fontina to spinach and spread on flattened chicken breasts
  4. Roll up chicken breasts and secure with twine
  5. Slightly brown chicken breasts in skillet and then cover until done. Remove to platter.
  6. Make a rue in skillet cooking for a couple of minute to get rid of raw flour taste
  7. Add chicken stock and white wine
  8. Bring to a boil until sauce thickens
  9. Remove twine on chicken rolls, pour sauce over, and serve stuffed tomato and rice

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