Basil Chicken Roulade

• 5 (6 ounce) boneless skinless chicken breasts
• 2 cups chopped spinach
• 1 cup chopped fresh basil
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped onion
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 6 cups chicken stock (broth)
• 1 cup Chardonnay wine or 1 cup similar white wine

1. 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.
2. Chop the last breast into 1" chunks.
3. 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.
4. 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.
5. 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 180u0b0F Remove from liquid.
6. Reduce a few cups of the cooking liquid by half.
7. 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.

chicken breasts, chopped spinach, fresh basil, lemon juice, onion, garlic, salt, fresh ground black pepper, chicken, chardonnay wine

Taken from www.food.com/recipe/basil-chicken-roulade-146535 (may not work)