Erik's Birthday Chicken

Alicia Gauss

3 boneless skinless chicken breasts (or as many as you need)
roasted red pepper vinegrette
fresh baby spinach
parmesan/romano cheese (shredded, not powder)
bread crumbs
olive oil
seasonings

1. Pound chicken to 1/4 inch thick. Place in tupperware and cover with roasted red pepper vinegrette. Refridgerate at least 2 hours.
2. After 2 hours, lay chicken out on wax paper. Place several leaves of baby spinach on the chicken. Shake parmesan/romano (about 2-3 T.). Roll chicken closed and secure with toothpicks.
3. Roll to chicken in breadcrumbs. Breadcrumbs can be seasoned to your liking (I used some garlic herb blend and a little sea salt).
4. Heat olive oil in a skillet. Brown all sides of the chicken.
5. Bake in oven at 375 for 30-40 minutes or until juices run clear.