2 Light Swiss Laughing Cow Wedges
1/4 Cup Steamed Spinach (water ringed out)
1 Artichoke Heart (chopped)
2 Garlic Cloves
1/8 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken Breasts (approx 6 oz each)

1. Preheat oven to 350 degrees.
2. In a small bowl, combine cheese wedges, spinach, artichoke, garlic, salt & pepper. Mix with a fork until well combined.
3. Lay chicken breast on cutting board and slice it in half (butterfly cut) so you have two thin halves.
4. Lay all four pieces of chicken between two sheets of plastic wrap . Take the flat side of a meat tenderizer and pound the chicken until it is very thin.
5. Sprinkle salt and pepper on both sides of the chicken.
6. Scoop about 1 tablespoon of the spinach artichoke mixture on the chicken and spread it to coat the chicken.
7. Roll each pieces of chicken and hold in place with tooth picks.
8. Place rolls on a backing sheet lined with tin foil and bake for 20-22 minutes.