8 boneless, skinned chicken breasts
2 bundles fresh spinach or 1 bundle fresh chard
1 lg. onion
2-4 cloves garlic
3 tbsp. olive oil
2 tsp. balsamic or red wine vinegar
1 c. chutney
1/4 c. water

Pound chicken breasts flat (1/4 inch thickness). Rinse and finely chop spinach or chard. Chop onion finely and press garlic. Add 1 tablespoon olive oil to pan with onion and garlic. Brown lightly. Add spinach/chard until limp. Remove from heat to cool.

Salt and pepper chicken breasts. Spoon above mixture onto chicken, roll and fasten with a toothpick. Heat 2 tablespoons oil to high and brown rolled breasts. Mix chutney, vinegar and water and pour on top of browned chicken. Cover and simmer until meat is white, 8-10 minutes. Remove meat and reduce sauce if desired. Serve on a bed of rice with sauce spooned over top. Serves 4-8.