2 boneless chicken breasts
1/2 package spinach
1/4 cup shredded old cheedar cheese
1/4 cup creamed cheese
2 slices shaved rosemary ham ( or black forrest ham )
1/4 tsp tarragon
1/4 tsp parsley ( fresh parsley for garnish as well )
pinch black pepper
2 cloves garlic
1 tblsp virgin oil
1 tblsp garlic herb liquid wine seasoning
sprigs of chives ( to wrap the chicken )
Place chicken on cutting board and cover with saran wrap or wax paper. Flatten chicken to approximately 1/4 inch thickness.
Spread cream cheese on chicken, then spinach, fresh herbs and shredded cheddar. Cover the mixture with a slice of ham.
Take one side of the chicken and roll the mixture making sure it is tightly inside. Tie the chicken in three places. Add chop garlic to skillet, heating oil to a medium temperature. Move chicken roulade to skillet and brown on all sides. Turn to make sure it is completely and evenly browned.
Remove from skillet and place in a baking dish, squeeze fresh lemon over the chicken and add liquid cooking wine. Cover and cook for approximately 25 minutes. Uncover and baste chicken for 5 more minutes.
Serve with garlic whipped potatoes and white and green asparagus. Garnish with parsely and a lemon slice. Drzzle with favorite dipping sauce or make a white wine sauce to serve with your meal.
Pair with a Shiraz…. ( our choice was an Australian )