Divine Chicken Rolls With Wine Sauce

• 12 cup artichoke heart, chopped & drained
• 5 ounces frozen spinach, chopped
• 12 cup asiago cheese, grated
• 8 ounces cream cheese with garlic and herbs, softened
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 4 boneless skinless chicken breasts
• all purpose Greek seasoning
• 4 tablespoons butter
• 4 tablespoons flour
• 1 tablespoon chicken bouillon granule (heaping)
• 1 12 cups milk
• 12 cup white wine

1. In a bowl, stir together Well Drained Spinach, Chopped Artichoke Hearts, Softened Herb & Garlic Cream Cheese, Asiago Cheese, Lemon Zest and Salt.
2. Preheat oven to 350'.
3. Place a Chicken Breast between 2 sheets of waxed paper and pound meat out to about 1 cm of thickness.
4. Repeat for all Chicken Breasts.
5. Season Chicken liberally with Greek Seasoning on both sides.
6. Divide Cream Cheese mixture into 4 equal portions.
7. Place a portion of the Cream Cheese Mixture and spread evenly over the pounded Chicken.
8. Roll the Chicken Breast up and secure it with a toothpick (or two).
9. Place the Chicken in a glass baking dish.
10. In a pot on the stove, melt butter.
11. Add flour and chicken bouilon powder.
12. Cook and stir for 1 minute on MEDIUM.
13. Add Milk & Wine to the Flour mixture, stir over Medium heat for approximately 2 minutes (or until slightly thickened and no lumps remaining).
14. Pour the Wine Sauce over the Chicken and bake for 45-50 minutes (or until Chicken is cooked through).

frozen spinach, asiago cheese, cream cheese, lemon zest, salt, chicken breasts, seasoning, butter, flour, chicken bouillon granule, milk, white wine

Taken from www.food.com/recipe/divine-chicken-rolls-with-wine-sauce-282936 (may not work)