Chicken Involtini (Stuffed Chicken)

Split the whole chicken breast by cutting along the connecting seam into two halves. Cut each half in half, leaving you with 4 sections. Cover the chicken with Saran Wrap or waxed paper and pound each piece until thin.

Fill a large pot with water and bring to a boil. Season with salt and add the spinach, cooking just until wilted. Remove spinach to a bowl filled with cold water and ice. Once cooled, drain, squeeze out water and set aside.

Lay out the 4 pieces of chicken, smooth side down. Top with spinach, cheese and season with salt and pepper. Roll up and secure with toothpicks.

Heat butter and oil in a sauté pan over medium high heat and cook chicken until browned on each side. Remove the chicken and add the wine to deglaze the pan. Lower heat to a simmer, add the chicken, garlic, and fresh herbs. Cover and simmer for approximately 5 to 10 minutes until chicken is cooked through.

To serve, remove the toothpicks and garlic. Plate the chicken and top with the pan sauce.