Serves 6.

8 oz. skinless chicken breast
1 lb. shrimp
4 leaves of spinach

SAUCE:

1 1/2 red bell pepper, seeded and cut into quarters
1 tbsp. minced shallots
1/4 c. butter
1 tsp. minced garlic
Pinch crushed red pepper
1/3 tsp. thyme leaves
2 tbsp. white wine
2 tbsp. chicken stock

Take skinless chicken breast and lay flat on counter top. Lay 4 leaves of spinach on top of chicken, place shrimp (raw) in center of chicken. Roll chicken and wrap it with aluminum foil. Bake for 15 minutes at 375 degrees. Remove foil, slice at angle and serve.

Sauce: Roast bell peppers in hot oven until one side is darkened. Cool off peppers and peel skin. Puree peppers. Saute shallots in garlic and butter. De-glaze pan with white wine. Add chicken stock, red pepper, red pepper puree, thyme leaves. Bring to a boil.