Chicken Roulade with Spinach and Sun-Dried Tomatoes Recipe

1. Pre-heat oven to 375 degrees
2. Finely chop sun-dried tomatoes, garlic and shallots and mix with the parmesan cheese and olive oil then set aside
3. Gently pound each chicken breast to 1/4" thickness and sprinkle with salt and pepper
4. Place a layer of spinach then a layer of the cheese mixture over 2/3 of each breast
5. Roll into a cylinder and place on a greased baking sheet
6. Cook at 375 degrees for 1 hour and 10 minutes or until a thermometer registers 170 degrees