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Appetizer Chicken Roulades

4 boneless, skinless chicken breasts
1/2 teaspoon salt
Freshly ground pepper to taste
1 (3-ounce) log goat cheese, softened*
1 (3-ounce) package cream cheese, softened
1/2 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
8 large fresh spinach leaves
1 (7.25-ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional)

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
2. Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wood en picks, and place, seam side down, in a lightly greased 11- x 7-inch baking dish.
3. Bake, covered, at 350*F (175*C) for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.

Makes about 24 roulades.

*1 (3-ounce) package cream cheese may be substituted.

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