Breast of chicken rolled with

spinach and asparagus in a garlic cream sauce

Serves 4

4 pieces of 5-6 oz. boneless, skinless chicken breasts

1 bag fresh spinach ( washed and stems removed )

1# of asparagus prepped

1 ¼ cup white wine

1 pint -heavy cream

1 T. chopped garlic

2 T. olive oil

salt and pepper

Procedure :

*Steam spinach in microwave or gently cook in pan on stove. When wilted , chill in a bowl on counter or in refridgerator

*Trim chicken of all fat and bone fragments .

*Place chicken between two sheets of plastic wrap and pound with mallet until thin and even. ( be careful not to mangle chicken )

*Divide spinach into 4 parts and spread in chicken breasts, ( smooth or skin side down )

*Place 4-6 stalks of asparagus over the spinach with tips sticking out a little

*Roll chicken, spinach and asparagus ( like you would roll a sleeping bag )

*Preheat oven to 375° , place chicken in baking dish ( the last part of the roll or end flap should be on bottom so top exposed part is smooth )-- pour ¾ cup white wine over chicken , dizzle olive oil on each piece. pinch of salt and fresh cracked black pepper .

*Bake for 25 to 30 minutes and check for doneness ( all ovens heat differently so putting an exact time cannot be done )

For the sauce :

*In skillet or pan, lightly brown garlic in 1/2 t. olive oil. Add ½ cup white wine, heavy cream and on medium high heat and bring to a boil.

*Let sauce cook until reduced by ½ or until it starts to thicken.

*A pinch of salt and fresh cracked black pepper finishes this sauce.

*Pour sauce over chicken

*---To give you an approximate time on reduction , on high heat,it usually takes about 5 minutes. Troubleshooting sauce problems, we suggest : Have extra heavy cream on hand in case you reduce the sauce too much-if you do , just add more heavy cream to get desired texture. If your sauce hasn't thickened , then you need to reduce more .

In the picture above, I mixed Italian dressing wirh Franks Hot sauce and poured over chicken as well as the cream sauce.