Colorful Chicken Roulade With Vegetables

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Washington Post

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Ingredients

1 pound spinach, stemmed and rinsed

4 tablespoons canola oil

1/2 pound mushrooms, any variety, sliced

1 medium roasted red bell pepper, peeled, seeded and diced

1 tablespoon goat cheese

Salt

Freshly ground black pepper

6 boneless, skinless chicken breast halves, tenderloins removed (about 6 ounces each), butterflied* and pressed thin

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