4 chicken breasts, boned and skinned
2 cups flat leaf spinach, wilted
4 oz. feta cheese
1 roasted red or yellow pepper, cut in strips
1 tbsp butter
1 tsp garlic powder
cracked pepper
olive oil for grilling

Preheat grill for 5 minutes. Roast pepper for 5 minutes. Remove pepper and place in a plastic bag and allow to steam for 10 minutes before peeling skins.

Place spinach on grill for 1 to 2 minutes or until just wilted. Set aside to cool slightly.

Place chicken breast between plastic wrap and pound to flatten. Place equal parts of spinach mixture in the center of each breast (shiny side chicken out). Top with 2 strips of roasted pepper and feta cheese and season with garlic powder and pepper. Starting at one end roll the chicken breast.

On a preheated and well oiled grill. Place chicken rolls seam side down on grill and close lid. Bake approximately 4 to 6 minutes or until no longer pink inside and juices run clear. Serves 4.

VARIATION: Replace the Feta cheese with shredded Gruyere or Cheddar cheese.

KITCHEN TIP: Always use a separate platter and utensils when grilling raw meats, chicken and seafood, (one platter for uncooked and one platter for cooked). Keep uncooked meats, poultry and seafood in the refrigerator until just before grilling.