Roulade of Chicken

1 (8 oz.) boneless chicken breast
1/2 oz. fresh spinach leaves, sauteed
1/2 oz. smoked salmon, sliced
1/4 tsp. fresh thyme
Salt & pepper
Olive oil

SAUCE:

Olive oil
Juice of 1/2 lemon
1/4 oz. capers
1 shallot, minced
1 oz. sun-dried tomato
1/4 c. white wine
2 tbsp. whole unsalted butter
Salt & pepper
1 tsp. parsley, chopped

Lay chicken breast flat with skin side down, place spinach leaves flat in the middle of breast and put sliced salmon in center. Place spinach leaves over salmon and roll chicken lightly. Season with salt and pepper and fresh thyme, drizzle with olive oil and bake.

SAUCE: Heat saute pan with olive oil, saute shallot, capers and sun-dried tomato, add in lemon juice and white wine. Let reduce by half. Lower heat and whisk in whole butter, add chopped parsley, salt and pepper. Yield: 1 portion.