Appetizer Chicken Roulades (using spinach, roasted red peppers and cream cheese)

APPETIZER CHICKEN ROULADES

4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (3 ounce) log goat cheese, softened*
1 (3 ounce) package cream cheese, softened
1/2 teaspoon dried basil
8 large fresh spinach leaves
1 (7 1/4 ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional, for serving)

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and 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 11x7-inch baking dish.

Bake, covered, at 350 degrees F for 15 minutes. Uncover and bake 20 more minutes or until chicken is done.

TO SERVE:
Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.

*1 (3 ounce) package cream cheese may be substituted.

Makes about 24 roulades
From: MED/TN