by Gary Duke at Alley Oops
4 chicken breasts, boneless and skinless. Use a mallet to flatten, or if you have good knife skills, you can cut the breast thin.
salt and pepper breast and set aside.
In a skillet saute:
1 teaspoon olive oil
2 cups fresh spinach
salt pepper and garlic to taste
when spinach is wilted, place equal part in the middle of chicken breast, spread out to with-in 1 inch of sides.
Lay 3 or 4 fresh asparagus spears in the middle of breast,
Roll chicken up around spinach and asparagus, secure with a tooth pick.
In a skillet, brown the chicken roll ups, on all sides in 2 tablespoon olive oil, when chicken is browned, finish cooking in a oven for 15 minutes at 425.
Sauce of Chicken::
In skillet, melt:
2 tablespoons butter or margarine
2 tablespoons olive oil
add:
1 tablespoon flour
stir for a minute or two and add:
3 tablespoon white wine (optional)
1 cup chicken broth
Sauce will thicken, you can finish it with all or any of the ingredients listed below:
1 teaspoon lemon juice
parsley
2 tablespoons capers
Pour sauce over chicken and serve.
