5 boneless, skinless chicken breasts, about 6 oz. each
2 C. chopped spinach
1 cup chopped, fresh basil
2 T. fresh lemon juice
1/4 cup chopped onion
1 T. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 C. chicken stock (broth)
1 cup Chardonnay, or similar white wine

Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4″ thick. Follow the same procedure with 3 more breasts. Set aside. Chop the last breast into 1″ chunks. Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture. Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken. Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F (check at 8-10 minutes). Remove from liquid. Reduce a few C. of the cooking liquid by half. Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.

1 roulade = 337 calories