Chicken Wheels with Sun-Dried Tomatoes and Spinach Sauce
2 Each Chicken Breasts, boneless or bones removed
2 Oz Sun-Dried Tomatoes
2 Oz Canola Oil
1 Each Shallot, minced
1/2 Cup Spinach
1 Can Vegetable Broth
2 Oz Cream
Salt and Pepper, to taste
String, to roll the chicken
Cut the chicken breast in half lengthwise and pound until halves are ¼-inch thick. Season the inside of the breast halves with salt and pepper and spread with sun-dried tomatoes. Roll them into a cigar shape. Tie them with string to hold the rolls and set them aside. Heat a skillet with some oil and sear the rolls (you may finish them in the oven or on the stovetop). Cook for about 15 to 20 minutes, turning them to make sure all sides are being cooked. Once the chicken rolls are done, set them aside to cool; once they are cool, remove the string.
To make the sauce, sauté the shallots in a pot, then add the spinach. Move it around until the spinach is soft, add vegetable broth, turn off heat. Place mixture in a blender and mix until smooth; then pour the sauce back into the same pot. Finish with the cream and season to taste. Cut chicken rolls into ½-inch wheels and place them on a plate. Drizzle some sauce over the chicken rolls and serve.