Ingredients

• 3 boneless, skinless chicken breasts (about 1.75 lb)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 thin slices Deli tavern ham (or prosciutto)
• ½ cup roasted red peppers
• 1 cup fresh spinach leaves
• ¼ cup crumbled goat cheese
• 1 teaspoon Montreal steak seasoning

Steps

1. Preheat oven to 400°F. Trim any visible fat from chicken; then butterfly. (To butterfly, lay chicken flat. Slice through center, starting with thicker side, and leaving ½ inch uncut to hold top and bottom slices together.) Open butterflied chicken and lay flat; cover with plastic wrap and pound with mallet (or rolling pin) until ¼-inch thick.
2. Lay out three pieces of plastic wrap, each about 15 inches long. Place one chicken breast in center of each piece; sprinkle with salt and pepper. Wash hands.
3. Arrange one ham slice on top of each chicken breast. Pat peppers dry; divide evenly over ham slices. Top each with spinach leaves, piled loosely, and then goat cheese.
4. Roll chicken around filling (wash hands), then fold plastic wrap over chicken, and roll until plastic wrap is tightly sealed. Twist ends of wrap and tuck under chicken roll. (Rolls should be about 2 inches thick by 4 inches long.) Place in shallow microwave/oven-safe baking dish. Microwave on HIGH 4 minutes or until chicken cooks slightly and holds its shape.
5. Remove chicken from plastic wrap. (To do this easily, untwist one end, hold vertically, and allow chicken to slide out of plastic.) Return chicken rolls to baking dish (seam side down); sprinkle with steak seasoning. Bake 25 minutes (in oven) or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes. Cut into ¾-inch-thick slices; then divide and fan slices on four plates. Serve.

Ingredients

• 2-3 sprigs fresh Italian parsley (rinsed)
• 8 ounces fusilli pasta
• 2 tablespoons garlic butter
• 1 tablespoon grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon pepper

Steps

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop parsley finely (1 tablespoon).
2. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, or until tender.
3. Drain pasta; return empty saucepan to same burner (use reserve heat only). Place butter in pan; swirl to coat. Stir in remaining ingredients. Toss gently until blended. Serve.