Coq Au Vin Rosettes

Coq Au Vin Rosettes

1/2 c Muenster cheese
1/4 c Swiss cheese
1/4 c Romano cheese
4 oz cream cheese
2 chicken breasts
8 lasagna noodles
4 oz mushrooms
1 tbsp butter
1/4 c onions, diced
1/3 c white wine
1 tsp savory
1/2 tsp coarse black pepper
1/4 c sour cream
1 tbsp flour
1/4 c cream
toasted almonds, slivered

Cut chicken meat into small chunk pieces. In skillet, sauté butter, onion and mushrooms (about 5 minutes). Add chicken to onion and mushrooms; cook over medium heat about 5 minutes. Add wine and savory Cook 10 minutes, covered, on medium-low.
Cook noodles as directed and run under cold water. Cut off bottom frill of noodles. Roll noodles, leaving a 2 1/2" center and stand up in casserole dish.
Using a slotted spoon, spoon chicken mix into each noodle center. Dice cream cheese into cubes and add to skillet with wine sauce; heat till melted. Mix together sour cream, cream and 1 tbsp flour; add to skillet.
Stir till blended. Add cheeses and pepper; stir till melted. Spoon over lasagna rings; garnish with almonds. Bake at 325°F for 20 to 25 minutes.