A brightly colored stuffing of spinach, roasted peppers and goat cheese fills these chicken breasts for a beautiful presentation. Serve hot, at room temperature or chilled over a nest of fettuccine or quinoa, if you like. From The Whole Foods Market Cookbook

Ingredients

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 teaspoon finely chopped thyme
6 cups baby spinach
Salt and freshly ground pepper to taste
1/2 cup drained and chopped jarred roasted red peppers
3 tablespoons chopped pitted Kalamata olives
1 tablespoon capers, chopped
1 teaspoon balsamic vinegar
2 boneless, skinless whole chicken breasts, halved and pounded out
   to1/4-inch thickness
4 ounces mild goat cheese, at room temperature
2 tablespoons chopped flat-leaf parsley

Method

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add garlic, shallots and thyme and cook, stirring occasionally, until softened, 2 to 3 minutes. Add spinach and cook, tossing often, until just wilted, 1 to 2 minutes. Season with salt and pepper, then remove from the heat and set aside to let cool. Preheat oven to 375°F. In a small bowl, mix peppers, olives, capers, vinegar, salt and pepper; set aside. Arrange chicken on a clean surface in a single layer. Divide spinach mixture between the 4 pieces of chicken, then top evenly with the goat cheese and red pepper mixture. Roll up each piece of chicken tightly, folding the end pieces in before sealing each roll. Transfer chicken to a baking pan, cover with foil and bake until almost cooked through, about 25 minutes. Uncover, brush chicken with remaining 1 tablespoon oil and bake until golden brown and cooked through, about 10 minutes more. Set aside to let rest for 10 minutes, then slice chicken, transfer to a platter and serve garnished with parsley.

Nutrition

Per serving (about 5oz/151g-wt.):
Calories: 250 (140 from fat)
Fat: 15g (sat 6g)
Protein: 20g
Carbohydrate: 8g (Dietary Fiber 2g, Sugar 2g)
Cholesterol: 50mg
Sodium: 410mg