Chicken Roulades

• 1/2 c. Gruyere cheese
• 1 tbsp. light mayonnaise
• 1 clove garlic
• 2 tsp. Dijon mustard
• 8 thin-sliced chicken cutlets
• 1 box frozen spinach
• 1 tbsp. olive oil
• 3/4 c. lower-sodium chicken broth
• 1 tbsp. fresh lemon juice
• 1/2 tsp. freshly grated lemon peel

1. In small bowl, combine Gruyere, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.
2. On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges.
3. Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges.
4. Roll up, starting at end with cheese.
5. Secure with toothpicks to enclose filling.
6. Heat oil in 12-inch skillet on medium-high; add chicken.
7. Cook 5 to 8 minutes or until browned, turning occasionally.
8. Reduce heat to medium; add 1 tablespoon water.
9. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once.
10. Transfer to plate and cover with foil.
11. Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt.
12. Cook 4 minutes or until sauce thickens slightly.
13. Stir in lemon peel.
14. Remove toothpicks from chicken and slice.
15. Serve with sauce and roasted potatoes.

gruyere cheese, light mayonnaise, clove garlic, mustard, chicken cutlets, frozen spinach, olive oil, lower, lemon juice, freshly grated lemon peel

Taken from www.delish.com/recipefinder/chicken-roulades-recipe-ghk0113 (may not work)