Serves: 4 Prep Time: 1 hr
4 ea, 7 oz, Chicken Breasts, boneless, skinless
1 jar, B & M Sundried Tom & Pepper Jam
12 oz, Spinach, frozen, chopped, drained, squeezed of any water
1 cup, Gorgonzola Cheese, crumbled
1 cup, Bella Mushrooms, finely minced
1 ½ oz, White Wine, dry
1 cup, Roasted Red & Yellow Peppers, in olive oil, thinly sliced
B & M Mediterranean Style Sea Salt, finely ground
½ oz Extra Virgin Olive Oil
3 ea, Scallions, finely sliced

Place chicken breast between 2 pieces of plastic wrap, lightly pound out to appx, ¼" thick, evenly. Do same for all breasts. Drain oil from peppers in sauté' pan, sauté' mushrooms for a few minutes, add spinach then peppers, wine. Heat well for a few minutes to evaporate alcohol. Dust lightly with B & M Mediterranean Style Sea Salt, then place 2 Tbls, B & M Sundried Tomato & Pepper Jan in center, spread evenly to ends of breast. Sprinkle ¼ of spinach mixture on top of jam, with equal amounts of cheese on top of spinach. Roll up breast tightly, folding in the sides to hold in the mixture. Stick a toothpick through both ends to hold it together. Place in baking dish, brush with olive oil. Dust with additional B & M Mediterranean Style Sea Salt and paprika, cover with greased brown paper, bake for appx. 30 min, or until done. Sprinkle with scallions before platting. Serve.

Suggestions:
These can be made before hand and put into the freezer. Wrap with plastic wrap well, then aluminum foil, date. Thaw overnight in refrigerator.

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