-
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.
