Instructions: Take a half boneless chicken breast and butterfly it open. Or use a slice of the thin sliced roaster breast. Remove the membrane and sinews, since these can tighten unevenly and distort the look of the final product. Take four spinach leaves and layer these over the butterflied fillet. Top this with a slice of provolone cheese, cut about as thick as the pre-sliced cheeses used for sandwiches. Season with a few shakes each of onion powder and garlic powder. (Dont add salt until after its finished cooking; salt will draw out the juices and toughen the meat.) Roll up the fillet tightly, jelly roll fashion. Fasten with a toothpick or tie with kitchen twine. Preheat oven to 350F. Brush chicken with oil to seal in the moisture and then bake for 20 to 30 minutes or until cooked through. Season with salt and pepper.

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