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1
Spray a 9x9 inch baking dish with cooking spray or lightly oil.
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2
Place the chicken breast between wax paper or in a plastic bag and with a mallet pound to 1/4 inch thickness; set aside.
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3
Over medium heat, melt the butter or margarine in a saute pan and saute the shallots and garlic until wilted and transparent, stir in the spinach, lime zest and juice, add the tomatoes and grated nutmeg, salt and pepper to taste.
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4
Divide the spinach mixture between the 2 chicken breasts, cut the slice of cheese into 4 to 6 even strips, using 2 to 3 strips per breast, place on top of spinach mixture.
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5
Roll up chicken, starting at short end, tucking in ends as needed; secure with a toothpick; place on paper towels and pat dry.
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6
Place the pecans in a blender and grind until fine meal.
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7
In a pie plate or shallow dish, combine the bread crumbs, pecans, grated Asiago cheese, cayenne pepper, salt and pepper.
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8
In a second shallow dish, beat the egg white with water.
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9
Dip the chicken mixture into the egg white and then roll the chicken in the bread crumb mixture completely coating and pressing into mixture as needed; place breaded chicken rolls in prepared casserole dish.
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10
Cover the dish and place in refrigerator for 4 to 6 hours; remove from refrigerator and preheat oven to 375 degrees, uncover and bake in preheated oven for 30 to 40 minutes or until chicken is cooked through.
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11
Slice chicken rolls into even slices and arrange on serving plate.
