Chicken Roll-ups

No quanities are given, you just do it!

Boneless, skinless chicken breasts, one per serving
Onion, chopped (1/2 medium onion is generous for 2 chicken breasts)
Garlic, crushed or chopped (go lightly)
Fresh spinach
Parmesean cheese, grated
Balsalmic vinegar
EV Olive oil
Salt and Pepper

Place a chicken breast between two pieces of cling wrap. Using a kitchen mallet or the bottom of a glass pound the chicken unitl it is thin, about 1/4 inch.

Lightly cook the onion and garlic in a little olive oil. When clear, add spinach to wilt completely.

Spoon the onion/spinach mix onto the chicken breasts. Sprinkle with cheese. Dribble on a little balsalmic vinegar.

Roll the chicken breast lengthwise, hold it shut with two tooth picks. Drizzle on a little olive oil. Salt and pepper to taste.

Cook over indirect heat on the grill for about 20 minutes.

If you want to build these in advance of cooking, be sure to chill the onion and spinach filling before making the rolls.