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Chicken Roulades
Yield: 8 Servings

4 chicken breasts
1/4 ts salt
1/4 ts pepper
3 oz goat cheese
3 oz cream cheese
1/2 ts basil, dried
8 lg spinach leaves
7 1/4 oz sweet red peppers, roasted
spinach leaves

Preheat oven to 350F.

Place skinned and boned chicken breasts between two sheets of
plastic wrap and flatten to 1/4" thick. Sprinkle chicken with salt
and pepper.

Stir together softened goat cheese, cream cheese and basil. Spread
mixture evenly over each chicken breast. Top each with two spinach
leaves and drained roasted red peppers. Roll up, jellyroll fashion,
starting with a short side. Secure rolls with wooden picks and
place seam side down, in a lightly greased 11 x 7 baking dish.

Bake, covered for 15 minutes. Uncover and bake 20 more minutes or
until chicken is done. Slice crosswise into 6 to 8 pieces and
serve on a spinach lined plate.

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