Baked Chicken Roulade

• 4 skinned and boned chicken breasts (about 1 1/2 lb.)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (5-oz.) package baby spinach
• 4 garlic cloves, minced and divided
• 2 teaspoons olive oil
• 12 fresh thin asparagus spears (about 1 lb.)
• Wooden picks
• 5 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 tablespoon all-purpose flour
• 2 tablespoons dry white wine
• 3/4 cup chicken broth
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons drained capers

1. Preheat oven to 425u0b0. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
2. Saute spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
3. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
4. Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425u0b0 for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
5. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Saute 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.

chicken breasts, pepper, salt, baby spinach, garlic, olive oil, picks, butter, olive oil, flour, white wine, chicken broth, lemon juice, flatleaf, capers

Taken from www.myrecipes.com/recipe/baked-chicken-roulade (may not work)