Instructions: Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wooden picks, and place, seam-side down, in a lightly greased 11- by 7-inch baking dish.

Bake, covered, at 350 degrees for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.

This recipe yields about 24 roulades.

Yield: 24 roulades

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