Chicken with spinach and blue cheese filling

Soak 4 boneless chiken legs in white wine and basil and leave for 20 minutes.
In a wok fry 2 cloves of garlic cut in slices for 2-3 minutes, add 200 gr of mushrooms and a little soy sauce and stir for 4-5 minutes. Then add 200 gr spinach puree, and leave on medium heat for 4-5 minutes. Then add 100 gr sour cream and some 70 gr blue cheese. Stir well. Add white pepper and more soy sauce if needed.

Remove from heat. Spread the spinach and cheese mixture over the chicken legs and using toothpicks close the chicken legs so they form something like rolls.
Put in a pan, sprincle with oil and rosemary and place potatoes around the chicken rolls. Bake in the oven for some 30 minites until golden.