4 Boneless, skinless Chicken Breasts
12 large Spinach leaves
1/2 cup Shredded Havarti Cheese or other mild white cheese
2 Scallions Minced

Sauce

1 1/2 Cups of Red Raspberries (fresh or frozen)

1/4 tsp Dijon Mustard

Prep

Preparing Chicken:

Get water ready to boil in bottom of steamer. Sandwich a piece of chicken between 2 pieces of waxed paper and gently pound with a meat mallet until about 1/4 inch thick.

Place a piece of chicken horizontally in front of you on a piece of plastic wrap. Cover the chicken with 3 Spinach leaves, tear leaves to fit chicken. Sprinkle with 1/4 of the cheese and 1/4 of the scallions. From the side closest to you, roll the chicken jelly-roll style, using plastic wrap to nudge it along. Roll plastic wrap tightly around chicken. Set each finished piece of chicken aside till all is done.

When each piece is chicken is ready place the chicken rolls in a steamer. Cover and steam for about 15 minutes.

Now take the Raspberries and press through a wire strainer with the back of a spoon in to a bowl. There will be about 1/2 cup of of puree from Raspberries. Add mustard and stir. Place sauce in pan and heat thoroughly.

Once chicken is done, remove the plastic wrap and let the chicken rolls cool slightly. Then slice chicken rolls into 1/2 inch slices. Arrange chicken on serving platter and drizzle with raspberry sauce.