Appetizer Chicken Roulades

• 4 large boneless skinless chicken breasts
• 12 teaspoon salt, to taste
• freshly ground pepper (tricolor pepper is nice, too)
• 3 ounces goat cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons minced fresh basil or 1 teaspoon dried basil
• 8 large fresh spinach leaves
• 1 (7 1/4 ounce) jar roasted sweet red peppers, drained
• fresh spinach leaves (optional)

1. Preheat oven to 350 degrees F.
2. Place chicken breasts between 2 sheets of heavy-duty plastic wrap or inside a large Ziplog bag; flatten to 1/4-inch thickness using the flat side of a meat mallet or rolling pin.
3. Sprinkle chicken with salt and pepper.
4. Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast.
5. Top each with 2 spinach leaves and roasted red peppers.
6. Roll up, jellyroll fashion, starting with a short side.
7. Secure rolls with wooden picks, and place seam-side-down in a lightly greased 11x7-inch baking dish.
8. Bake, covered, at 350 degrees F (175C degrees) for 15 minutes.
9. Uncover and bake 20 additional minutes or until chicken is done.
10. Slice crosswise into 6-8 pieces, and serve on a spinach-lined plate, if desired.

chicken breasts, salt, freshly ground pepper, goat cheese, cream cheese, fresh basil, fresh spinach leaves, sweet red peppers, fresh spinach

Taken from www.food.com/recipe/appetizer-chicken-roulades-12049 (may not work)