Preheat oven to 350 degrees F.
Place chicken breasts in the center of 2 large sheets of waxed paper. Pound out the chicken from the center outward, using a heavy-bottomed skillet or meat mallet. You do need to apply some pressure, but please don’t beat up the chicken. Pound it to an even thickness. If using a meat mallet, start at the center of the breasts and move out to the edges. I love using my grandmother’s large cast iron skillet as it only takes a few whacks on top of each piece of chicken to flatten it out.
If using fresh spinach, roughly chop and place in medium size mixing bowl.
(If using frozen spinach, defrost the spinach in your microwave. I place a clean dish towel in the bottom of a colander and place the thawed spinach on top of the towel. Let it drain a few minutes. You will then need to wrap the spinach in the towel and wring out the liquid. Once you remove all the liquid, you can place the spinach in your mixing bowl.)
Heat a nonstick skillet over medium heat. When the skillet is hot, add the butter, mushrooms, garlic and onion. Season with Old St Augustine Datil Zest Seasoning and cook for about 3 minutes. Add in the artichoke hearts, roasted red peppers and Rosemary and heat another 2 to 3 minutes. Transfer the mushroom, onion, artichoke and red pepper mixture to the mixing bowl with the spinach. Add in the Parmesan cheese along with the Mozzarella and pesto. Stir in the Old St Augustine Snake Bite or Venom Datil Pepper Hot Sauce. Mix well to combine ingredients. Place the chicken breasts bone side up on a piece of waxed paper. Divide the stuffing among the chicken breasts and roll each breast around the stuffing. Secure the rolls with toothpicks. Place the chicken breast rolls in a large pan sprayed with cooking spray. Place the pan in the 350 degree F oven for 30 to 35 minutes or until the chicken is cooked all the way through. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the chicken.
Remove the chicken from the pan to a platter to rest while you make the gravy.
Pour the chicken drippings from the pan into the skillet you used to saute the mushroom and onion mixture earlier. Place the skillet over medium heat. Heat until bubbling, 1 to 2 minutes. Whisk in the flour and cook for another 1 to 2 minutes. Then whisk in the Old St Augustine Datil Zest and the wine and cook for a few more minutes to reduce the wine by half. Add in the chicken broth and cook the gravy for a few more minutes or until desired thickness. (The longer you cook this, the thicker it will get. If you get it too thick, you can always add a little more broth to thin out the gravy.) Remove the toothpicks from the chicken rolls and cut into 1/2 inch slices. Place each breast on a plate and fan out the slices so you can see the beautiful stuffing. Top with your flavorful gravy and serve.
Your guests will rave over this one!
