From “Festival of Greek Flavors.” Wine pairing: A light Xinomavro from Naoussa will complement the red peppers and feta cheese in the dish. Serves 6.
Ingredients
6 boneless, skinless chicken breasts
Salt and pepper
1 jar (14 ounces) roasted red peppers, sliced into thin strips
10 ounces fresh spinach
4 ounces feta cheese, crumbled
2 tablespoons olive oil
12 large toothpicks
1 cup white wine
1 tablespoon Parmesan cheese
Directions
Preheat the oven to 375 degrees. Cut chicken breasts horizontally across to butterfly; do not cut all the way through. Place chicken between wax paper and flatten to 1/2-inch thickness. Season both sides of each chicken breast with salt and pepper.
On clean work surface, lay out prepared chicken breast and place 5-6 roasted red pepper strips evenly along entire inside of each chicken breast. Cover peppers with a few leaves of spinach and crumble feta over the top. Drizzle with olive oil. Roll chicken up and fasten with 2 large toothpicks.
Place rolled chicken breasts into a 9- by-13-inch baking dish. Pour wine into baking dish. Cook 20-30 minutes, basting chicken with wine juices two times during cooking. Do not overcook.
With 5 minutes remaining, remove chicken and sprinkle with Parmesan cheese. Return to oven for complete cooking.
