Chicken Florentine Roulade

2 Boneless, Skinless Chicken Breasts

2 slices Coburn Farms Provolone

¼ cup Mantia’s Grated Parmesan

¼ cup Marcum Panko Breadcrumbs

2 cups Fresh Express Spinach

1 cup Dry White Wine

1 Egg White, Beaten

2 tbsp Coburn Farms Butter

1 tbsp Ginger Evans AP Flour

1 tsp Marcum Italian Seasoning

½ tsp Marcum Black Pepper

½ tsp Marcum Salt

Preheat the oven to 400º F/200º C

Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts)

Drizzle the raw garlic with olive oil and lightly brush/rub it into the garlic cloves.

Seal the tin foil around the pieces

Roast in oven for 30-40 minutes

In a sauce pan over low heat, heat up the cream of chicken & heavy cream. Heat until it begins to simmer

In a blender add the sauce and roasted garlic together, by squeezing out the garlic. Blend until smooth then season to taste.