Chicken Roulades

Directions

1. 1
   In small bowl, combine Gruyere, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.
2. 2
   On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges.
3. 3
   Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges.
4. 4
   Roll up, starting at end with cheese.
5. 5
   Secure with toothpicks to enclose filling.
6. 6
   Heat oil in 12-inch skillet on medium-high; add chicken.
7. 7
   Cook 5 to 8 minutes or until browned, turning occasionally.
8. 8
   Reduce heat to medium; add 1 tablespoon water.
9. 9
   Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once.
10. 10
    Transfer to plate and cover with foil.
11. 11
    Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt.
12. 12
    Cook 4 minutes or until sauce thickens slightly.
13. 13
    Stir in lemon peel.
14. 14
    Remove toothpicks from chicken and slice.
15. 15
    Serve with sauce and roasted potatoes.