Instructions: Preheat oven to 425 degrees. On work surface between 2 sheets of plastic wrap using meat mallet or can covered with foil evenly pound 1 breast half to 1/8" thickness; set aside in plastic. Repeat with remaining breast halves and more plastic wrap. Heat nonstick skillet over medium heat. Add onion, 2 tsp. water, 1 tsp. garlic, ginger and coriander; cook uniil onion softens, about 6 minutes. Add mushrooms, carrots, zest, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until mushrooms just soften, 2-3 minutes. Add 1/4 cup broth; cook until mixture thickens slightly, about 4 minutes. Remove from heat; stir in cheese. Arrange reserved breast halves on work surface; remove top sheet of plastic from each. Top each with single layer of spinach. Cut remaining leaves into 1/4" strips; set aside. Spread 1/2 cup reserved mushroom mixture over each breast to within 1/4" of edge. Start from short side, roll up each breast, tucking in ends while rolling; discard remaining plastic. Secure checken rolls with toothpicks; sprinkle with remaining slat and pepper., Coat same skillet with nonstick cooking spray; heat over medium-high heat. Add checken; cook until browned on all sides, 8-10 minutes. Transfer chicken, seam side down, to ungreased baking dish. Bake uncovered until meat juices run clear when pierced with fork, 15-18 minutes. Let stand in baking dish 15 minutes before slicing; reserve pan juices. In small bowl combinwe wine with corn-starch until smooth; set aside. In same skillet melt butter over medium heat. Add remaining garlic; cook until just softened, 1 minute. Stir in mustard, honey, remaining broth, reserved winwe mixture and any pan juices. Increase heat to high; bring to a boil. Cook until mixture thickens slightly, about 1 minute.

Remove from heat; stir in cilantro and reserved spinach. Remove toothpicks from chicken; cut into 1/2" slices. Serve with sauce.

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