New Age Health Spa
Chicken Roulade

2 tablespoons olive oil, divided
1 teaspoon garlic, chopped
1 tablespoon shallots, chopped
1 tablespoon sun-dried tomatoes, chopped
1 cup spinach, chopped
1 cup shiitake mushrooms, sliced
12 teaspoon parsley, chopped
sea salt and pepper to taste
14 cup Ricotta cheese, part skim milk
4 4-ounce skinless, boneless chicken breasts

Heat 12 teaspoon of oil in a saut pan. Saut garlic, shallots, sun-dried tomatoes, spinach and shiitake mushrooms until tender. Stir in parsley, salt, pepper, spices and ricotta cheese into sauted mixture.

Place each breast between two pieces of plastic wrap and pound flat using a meat mallet or rolling pin. Put about 1 tablespoon of vegetable mixture on each piece of chicken and roll up into a log shape. Secure each roll with a wooden toothpick.
After rolling all of the chicken, saut in a pan with remaining oil until browned. Transfer browned chicken to a baking sheet and bake at 350 for about 20 minutes or until chicken is thoroughly cooked. Makes 4 servings.