Stuffed chicken breasts

Ingredients
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves cut finely
• Green olives ½ cup cut/minced finely
• Feta cheese
• Salt and freshly ground black pepper
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon Chilli flakes
• Thread or tooth picks
• 2 Green chillies minced
• Sauce
• Black pepper freshly grounded
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
Preparation
1. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes.
2. Add minced olives, feta cheese and chilies to this spinach and mix well .
3. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.
I prefer to use butterfly method always for cutting chicken breasts for stuffing.
Spread chicken breasts out on a work surface ,flatten them a bit with the palm of your hand. Put the stuffing on top of the breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast with twine. Watch this video to see how to do stuffing on boneless chicken breasts..
http://youtu.be/PeK1yh7CjFk
4. Sprinkle all sides with salt and pepper and chilli flakes and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Cook until juices run clear about 5 min each on both sides. Seal it with aluminum foil, bake at 300 temperature for 10 min.
5. Make a quick pan sauce while the chicken is resting: Set the pan over medium heat and add the vinegar, butter and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper.
6. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
Serving Size
Makes 4 servings; takes 45 minutes