Flatten chicken breasts and set aside. Blend 1 onion and 3 garlic cloves, add about 2 handfuls of fresh spinach (with a little chicken broth to lube things) and blend until a paste is made. Add breadcrumbs until the paste is semi-dry. Spread spinach stuffing/paste on chicken. Top with a few slices of roasted red peppers. Roll up the chicken and secure with toothpicks or string. Season the outside of the chicken with a little salt and pepper. Place the prepared chicken rolls in a hot pan with a little olive oil and brown all sides. Then add chicken broth and white wine and place in the oven (about 350) to finish cooking. Remove from oven and place on stove (hi heat) to allow sauce to reduce. Keep basting the chicken to keep moist. When sauce is about 50% reduced, remove chicken and add butter, salt and pepper (can add a little thyme as well for flavor) to the sauce and wisk (keeling on hi to keep reducing). When reduced to about 25%, add a little flour to thicken (keep wisking to prevent lumps). Spoon over chicken and serve with a mild side dish (roasted potatoes, boiled potatoes, or couscous).

I got the idea for this after watching "Good Eats" (I think it was the roulade episode).