• Sauté the spinach in olive oil until bright green and wilted. Remove from the pan and place on a paper towel to cool and drain. Once the spinach is cool. Squeeze out any excess water.
• Pound out each chicken breast until about a half inch thick and double in size. I find it easier to place the chicken under a large piece of plastic wrap or wax paper.
  
• Spread each chicken breast with half the goat cheese, top with basil, spinach and salt and pepper.
• Roll each breast up into a long log and tie off with (unwaxed, non flavored) dental floss or skewer shut.
• Place on a greased sheet pan Drizzle with olive oil and coat with panko if you want a little crust. Sprinkle with salt, pepper and smoked paprika. Spray the breading with nonstick cooking spray to moisten so it browns nicely.
• Bake at 350 degrees for 30 minutes. Check chicken to make sure it is cooked thru and if not, you may need 5 more minutes.
  
• Slice the chicken to serve. Depending on the size of the chicken breasts this could serve up to 4.

But Wait There's a Sauce Too! Lemon Caper Sauce

• Add a drizzle of olive oil to a pan and add 1 tablespoon of shallots. Cook for 3 minutes and add ¼ cup dry white wine. Cook another 3minutes or until wine is almost evaporated. Add 1 tablespoon of capers, 1tablespoon of lemon juice, 1 teaspoon of Dijon mustard and ¾ cup cream. Bring to a boil, stirring and reduce heat to low for 3-4 minutes or until coats the back of a spoon.
• If using this sauce serve the chicken over steamed asparagus and top with sauce.