Spinach Stuffed Chicken Breasts

Preheat oven to 350 degrees. Season chicken with salt and pepper, and set aside. Heat 3 T. of olive oil in a medium to large skillet and saute shallots for 1 to 2 minutes. Add garlic, lemon zest, and cilantro and saute for another 30 seconds to 1 minute. Add baby spinach and keep stirring until completely wilted. Season with salt and pepper to taste. Divide mixture among the four chicken breasts covering 2/3 of the breast, leaving an end uncovered. Divide the parmesan cheese among the four breasts, but convering the entire breast with the cheese. Gently roll the chicken breast trying to keep the filling inside. Add the rest of the oil to the same skillet and heat until hot. When hot, place the chicken breasts in the oil seam side down. Brown the chicken in the oil, about 3-5 minutes, and repeat on the opposite side of roll. Pour the balsamic vinegar in a roasting pan. Place the browned chicken breasts fold side down in the vinegar. Place the pan in the oven until the internal temperature in 150 degrees, basting the chicken breasts with the vinegar from the pan every 5-7 minutes, for about 12 to 15 minutes.