Spinach and Cream Cheese Stuffed Chicken

4 boneless chicken breasts
1 cup white wine
1 Tbl. soy or teriyaki sauce
1 10-oz. pkg. frozen chopped spinach
1 8-oz. package cream cheese Italian bread crumbs

Pound chicken as thin as possible with the flat end of a meat tenderizer. Marinate chicken in wine and soy or teriyaki sauce. Meanwhile, prepare spinach according to package directions and drain. Return spinach to pot and add cream cheese. Stir mixture over low heat until cream cheese is thoroughly melted. Remove chicken breasts from marinade. Reserve marinade. Spread cream cheese mixture on chicken breasts, roll up, and secure with toothpick. Place chicken in ovenproof dish and pour marinade over. Lightly sprinkle the chicken with bread crumbs. Bake at 350°F for approximately 35-45 minutes. Serve with mashed potatoes and braised or steamed veggies.