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1
Trim the spinach of any coarse stems, wash it very well and chop it.
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2
If using frozen spinach, defrost it.
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3
Heat butter in a large skillet.
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4
Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender.
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5
Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
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6
Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree.
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7
Season to taste with salt and pepper.
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8
Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord.
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9
Dust each roll lightly with flour.
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10
Heat the olive oil in a large skillet.
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11
Add the chicken and saute quickly over medium high heat until golden brown on all sides.
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12
Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly.
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13
Stir in the red wine.
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14
Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
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15
Remove chicken from the pan and transfer to a serving dish.
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16
Cover and keep warm.
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17
Add the vinegar to the pan, stir, then taste for seasoning.
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18
Heat briefly and then spoon sauce over chicken and serve.
