Stuffed Chicken Breasts for Two

Instructions

1. Slice the chicken breasts open, in half vertically like a book, but don't separate them. Just slice them enough to open them flat. Then cover the chicken breasts with parchment paper, one at a time, and pound them thinly with a meat mallet.
2. Season each chicken breast with salt, pepper, and 1/2 teaspoon of herbs de Provence. Then add 1/3 cup of cheese, top with 1/4 cup of spinach, and 1 tablespoon of sundried tomatoes to each breast.
3. Roll the chicken tightly, pushing the filling, back inside the roll, and fasten the roll shut with the toothpicks, threading the picks through the chicken to keep the rolls together.
4. Season the outside of each chicken roll, with salt, pepper, and the remaining herbs de Provence.
5. Preheat oven to 350F (180c)
6. Heat a non-stick skillet over medium-high heat. Add the olive oil. Sear the chicken rolls on all sides until golden brown. Place the skillet in the oven and roast for 15 minutes or until the chicken is cooked through and an internal thermometer registers at 165F.
7. Remove the chicken from the skillet and transfer it to a carving board. Also, remove any cooked on cheese in the skillet. But leave the pan drippings. CAUTION: Remember skillet it hot! Use an oven mitt or skillet handle guard to hold the skillet.
8. Deglaze the pan with the white wine (or a squeeze of lemon juice) reduce by a third, then add the chicken broth and simmer. Add the mustard, rosemary, and Worcestershire sauce. Bring to a rolling simmer.
9. Meanwhile, add the water to the cornstarch and whisk, slowly add the "cornstarch slurry" to the pan, in a slow stream, not adding all of it at once, just enough to thicken to your desired consistency. Taste and check for seasoning, add salt and pepper if needed. Keep sauce warm on a low heat.
10. Remove the toothpicks from the chicken rolls and slice on the diagonal. Place on a plate with the chicken spayed out, spoon pan sauce over the chicken, and serve with roasted potatoes.