Honey glazed chicken ROLLED

Hey guys, so started a new job today, right a job, ski instructing, whatever, but it will not diminish my delicious foods for you to try yourself, at home, in your mouth.  Today's dish was a struggle, not because it was super difficult to make but because I wanted to make something really good and really interesting.  I was going to do a Chicken Parm but it's been done a million times, when I give you my parm, it's going to be ridiculous and more than, bread chicken and sauce. So, this one is for those of you who like a little sweetness in their last meal of the day.  It has great texture and flavor that goes together so well.  Ready for what you need?

Equipment:
Small sauce pan
Small/ medium frying or saute pan
Broiling pan or something that can bake
Cutting board
Meat tenderizer
Chef's knife
Spoon

Ingredients:
2 Large chicken breasts
5 or 6 cups unpacked, uncooked spinach
5 tablespoons honey
1 tablespoon smooth mustard (dijon would be good)
3 Cloves of garlic
Juice of half a grapefruit (or sub orange juice, about half a cup)
Coconut oil (or any oil to coat pans)
Goat CheeZe

Couple notes on spinach.  Cooked spinach is not fragile at all.  It takes a long amount of high heat to burn it. Like most green veggies, they're mostly water, so it all has to burn off before it can burn for the most part.  That being said, I'm gonna ask you to cook some spinach, add more and it won't effect the flavor, I promise.

HERE WE GO (Mario 64 voice, again if you don't know it, any higher pitched stereotypical Italian voice will do.)

Frying pan:
-Add oil, put on medium high
-When its hot, add as much spinach as will fit in the pan

-PREHEAT OVEN, 350

Sauce pan:
-Put honey, mustard and grapefruit juice in on medium
-Keep an eye on it, once it starts to boil, stir and make sure it all gets mixed
-Keep stirring when it starts to bubble, keep cooking for about 15 minutes

Frying pan:
-When the spinach cooks down a bit, add garlic, then more spinach
-Continue to add spinach till all is in a cooked down

Cutting board:
-Put the chicken with the full side up
-Use the pointy side of the tenderizer to tenderize the chicken, start from the fattest part and work out to the edges
-Flip and get the chicken just under 1/4 of an inch
-Spread goat cheeZe, leave about half an inch on each side clear, it makes it easier to roll
-When the spinach is finished, put over the goat cheeZe
-Roll from the bigger side of the breast
-Put in the bake safe pan
-Cover each breast with 3 tablespoons of glaze, keep some for reserve
-Put in oven for half hour, take out every 10 minutes, add more glaze
-After a half hour pour the rest of the glaze on and spoon some from the pan too

-Put on serving dish and slice 1/2 inch slices
SERVE IT

It's pretty good, give it a go.  Questions? Tweet me (and follow me) and I will answer as fast as I can, which is usually pretty fast: @AJ_Weinberg

See you on the flip side

-AJ