Shelly's Spinach & Cheese Chicken Rollatinis
2 Boneless, Skinless Chicken Breasts, sliced into 3-4 pieces each and pounded flat
1 cup cooked Spinach, drained, squeezed super dry
1 oz. Herbed Goat Cheese
1 Laughing Cow or Wee Brie Cheese Wedge
1/2 teaspoon Greek Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Storebought Bruschetta Sauce
1/2 cup Storebought Alfredo Sauce (I use jarred)
1/2 teaspoon Oregano
2 Slices Provolone Cheese
a Tablespoon or so of Olive Oil for sauteing
Pound chicken breast pieces flat between plastic wrap. Set aside. Squeeze and drain spinach till super dry. Mix spinach, goat cheese, laughing cow cheese, seasonings (except oregano) together. Heat a little olive oil in a shallow non-stick fry pan. Place a dollop of spinach cheese filling on the end of each pounded chicken breast and roll up. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side.
Remove from pan and place rollatinis in a Pyrex casserole dish. Mix sauces and oregano together. 
Pour over rollatinis. Place 2 slices of provolone on top. 
Bake for 30 minutes in a 350 oven.Rollatinis sound like a name of a circus high wire act.
"Ladies and gentlemen, boys and girls lift your eyes toward the sky and witness the death-defying high wire antics of The Great Spinach & Cheese Chicken Rollatinis."
More Eggface Italian yumminess:
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Chicken Cacciatore with Beans
Shelly's Pesto Chicken & Veggies
Shelly's Italian Bean Salad
Shelly's Pizza Bites
For even more recipes type Italian in the Eggface Search Engine
<--- under my Before & After picture.
