3 tablespoons olive oil
4 cloves garlic, minced
1 bag of fresh baby spinach
Salt and pepper
4 boneless, skinless chicken breast halves
1/4 teaspoon poultry seasoning
3/4 cup chicken broth
1. In a skillet over medium heat, warm 1 tbsp oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.
2. Slice chicken breasts almost in half horizontally, open and pound to 1/2 inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open chicken breasts. Roll lengthwise over filling; secure with toothpicks.
3. Warm 2 tbsp oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add broth, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.