Chicken Involtini With Bacon on Bed of Spinach

Rachael Ray has a recipe, "Veal Involtini with Pancetta," but my family doesn't eat veal. I came up with my own little variation, and it worked out great. Feel free to use either veal or chicken, pancetta or bacon. Enjoy.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 rolls

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

Directions

1. Preheat oven to 400 degrees.
2. 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.
3. 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).
4. 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.
5. Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
6. 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).
7. For bed of spinach (while rolls are baking):
8. Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
9. Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
10. Serve by placing 2 rolls per plate on a bed of greens.
11. 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.