INSTRUCTIONS
1. Place each chicken breast between 2 pieces of wax paper or plastic wrap and pound to ¼ inch thickness. Discard paper, and season chicken with salt & pepper on both sides. Lay a slice of ham on each piece of chicken.
2. Mix the cream cheese with the spices. Spoon a 2" wide strip of the herbed cream cheese along the bottom edge of each chicken breast. Fold in and roll the chicken firmly, until you have a tight roll Secure with toothpicks to hold. Dip each rolled chicken into some flour.
3. Heat the olive oil in a saute pan and sear each chicken roll until golden brown on all sides for about 10 minutes. Put chicken in the oven and bake for 10 minutes..
4. Meanwhile, make a Mustard & Balsamic Vinaigrette by mixing some balsamic vinegar, a drop of olive oil, some mustard, onion powder, garlic powder & water. Toss this with the spinach until very wet (so that the flavor gets on the chicken when you serve it).
5. Serve the chicken over the spinach either on individual plates or on a serving platter. It looks very nice if you slice the chicken rolls into 4-5 pieces per roll.
