Baked Chicken Roulade

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4 skinned and boned chicken breasts (about 1 1/2 lb.)

1/2 teaspoon pepper

1/4 teaspoon salt

1 (5-oz.) package baby spinach

4 garlic cloves, minced and divided

2 teaspoons olive oil

12 fresh thin asparagus spears (about 1 lb.)

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5 tablespoons butter, divided

2 tablespoons olive oil

1 tablespoon all-purpose flour

2 tablespoons dry white wine

3/4 cup chicken broth

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons drained capers

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