Chicken Involtini With Bacon On Bed Of Spinach - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
1/4 cup flat leaf parsley, chopped
salt & freshly ground black pepper, to taste
1 cup sliced or shredded mozzarella cheese
8 slices roasted red peppers (cut a jarred red pepper into 8 thin slices)
8 slices bacon or 8 slices pancetta
1 teaspoon extra virgin olive oil
1 garlic clove, cracked from skin
10 ounces Baby Spinach or 10 ounces triple-washed spinach leaves
1/4 - 1/3 cup white wine or 1/4-1/3 cup dry vermouth

Preparation

Preheat oven to 400 degrees.
Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
For bed of spinach (while rolls are baking):
Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
Serve by placing 2 rolls per plate on a bed of greens.
Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.