Chicken Rollatini with Rice and vegges baked in sherry broth

2 Each Boneless Chicken Breasts,, trimmed, filleted and pounded 1/4″ thick
1/2 Each Red Pepper, sliced lengthwise into matchstick pieces
1/4 Cup Button Mushrooms, chopped
1/2 Bunch Asparagus, chopped into 2 1/2″ pieces
1 Package Knorr Rice Sides Creamy Chicken Flavor, prepared as directed
1/4 Cup Chicken Broth
3 Tablespoons Sherry Cooking Wine
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Montreal Chicken Mccormick Spice
4 Each toothpick, optional
1/2 Cup Cherry Tomato, Whole, rinsed and patted dry
1/2 Cup Fresh Baby Spinach Leaves, Whole, rinsed and patted dry
2 Cloves Garlic, chopped largely
1/4 Cup Boiler Onions, peeled and rinsed

1. Prepare rice as directed on package stirring constantly until all liquid is gone. Set aside to cool. (I scoop about 1 cup into a small bowl and place the rest in a microwavable container to heat after chicken is baked).

2. Trim excess fat from chicken breasts. Filet each in half and lay flat. Place a freezer ziplock bag over filets and pound with a mallet ensuring not to puncture the bag. Pound until about 1/4″ thick.

3. After the chicken is pounded lay it flat. Spread spinach leaves side by side covering the whole length of the chicken. Then take a tablespoon of rice from the small dish and spread a thin layer on top of the spinach.

4. Preheat oven to 350 degrees. In a 12 X 12 baking dish, add chicken broth and cooking wine. Set aside.

5. Take 3 slices of the red pepper and 3 pieces of the asparagus and put to the smaller end of the chicken breast. Add a few pieces of the mushrooms on top of the rice at alternated ends.

6. Grab the small end of the chicken and roll gently pushing any ingredients back inside. Fasten with a toothpick. Place rolled chicken into baking dish. Repeat until all chicken breasts are done.

7. Now add the rest of the red peppers, mushrooms, and asparagus and drop around chicken rolls. Then drop in the cherry tomatoes, garlic and boiler onions.

8. Sprinkle the dish with pepper and Montreal Chicken Spice.

9. Bake covered for 40 minutes.

10. Use the leftover rice as a well-matched side.

11. Enjoy!