Bob and I love this dish. It is a two person dish for us, so we both get to help in the kitchen! Bob pounds, I stuff and seal.
chicken breast cutlets (enough for 1 breast per serving)
coarse salt and ground pepper
1 large bunch spinach, stems trimmed
2 cloves of garlic, minced
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil
Preheat oven to 425 degrees. Saute spinach in olive olive with garlic. Set aside. Pound breasts to a uniform thickness. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down). Fill with spinach and then goat cheese. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 minutes. Remove toothpicks, and slice chicken crosswise before serving.