Unsure what it is about spinach. Lately, It seems like every time I cook - spinach is involved. More than likely, because it's a-plentiful 'round these parts this time o'year. It's springlike food, to eat it gives you Popeye-esque virility. It's a versatile green - you can steam it, braise it, blanch it, make salads out of it raw......or like what I did this evening.....roll it into tenderized chicken breasts. With out adu, I present:

Le poulet a roulé avec des épinards en vin et sauce aux champignons
(Chicken rolled with spinach in wine and mushroom sauce)

4 medium chicken breasts, tenderized to 3/16th-1/4" thin
1.5 lbs. fresh spinach leaves/baby spinach
large handful of cilantro, chopped
6 cloves garlic, minced
1tsp finely chopped ginger root
2 scallions
10 small fresh mushrooms, sliced medium thickness
2tbsp light virgin olive oil
1/2 cup dry Chardonnay
3/4 cup chicken stock
fresh ground pepper to taste
Kosher salt to taste

In a large skillet on high heat, sauté 1/2 the garlic and scallions for one minute in 1tbsp olive oil. Add spinach and stir for a minute then add cilantro and ginger root, salt and pepper. Stir for five minutes or until spinach has reduced to a moist green. Take off heat, place spinach in bowl to cool. Do not clean out skillet, add rest of olive oil - set aside to brown chicken later.

Lay tenderized chicken breasts flat. Lightly salt and pepper each side. Take a large tablespoon of the spinach mix and spread on each chicken breast. Spread thin. Roll each chicken breast with spinach spread and secure with one toothpick. Fire up skillet on medium heat and add rest of garlic and scallions, sauté. Lightly brown rolled chicken breasts on each side for 1 minute. Slowly pour in chicken stock and Chardonnay. Add mushrooms and move chicken rolls around sauce. Cover skillet and let cook for 5 minutes. Turn chicken and stir mushrooms cover and cook for another 5 minutes. Remove from heat. Place one rolled chicken breast on each plate and drizzle wine sauce and top with mushrooms.