• 2 lb spinach leaves, washed and stemmed
• 2 cloves garlic
• 2 Tbsp butter
• 2 lbs boneless skinless chicken breasts
• 3 Tbsp olive oil
• 1 lb white mushrooms, sliced
• 1 shallot, minced
• 1 tsp dried thyme
• ½ cup white wine
• ½ cup walnuts, toasted and chopped
• 1 pint heavy cream

In a skillet, sauté garlic in butter. Add spinach and cook until wilted, then season. Butterfly and flatten chicken breasts with a mallet. Stuff and roll each breast with half of spinach mixture and secure with a toothpick. In 2 Tbsp. of olive oil, brown chicken over medium high heat, finish in a 350 oven. In a small pot, sauté the shallot and mushrooms in remaining olive oil until wilted. Add thyme and wine, reduce until almost dry. Stir in walnuts and heavy cream and reduce by half. Slice cooked chicken and serve on a bed of sauce.