Stuffed Chicken Breasts With Spinach, Goat Cheese, and Sun-Dried Tomatoes

1. Pound chicken breasts between plastic wrap or Ziploc bag until uniform thickness, approximately ¼ inch.
2. Heat olive oil, and sauté garlic and shallots 2 minutes. Add spinach and cook until just wilted, about 2 minutes. When cool, squeeze out excess liquid.
3. In a bowl, combine spinach mixture, tomatoes, goat cheese, egg whites, and breadcrumbs, mixing well.
4. Divide filling evenly among breasts. Roll chicken breasts, tucking in sides. Place chicken seam-side down in baking dish, making sure breasts do not touch.
5. Cover with foil and bake at 350 degrees for 40-45 minutes. When cool, slice into rounds and place on plate.  Ladle hot Lemon Butter Sauce over.

Lemon Butter Sauce:

1. Melt butter over medium-high heat. When foamy, add shallots and garlic.
2. Cook and stir until soft, about 2 minutes.
3. Add flour and stir constantly with a wooden spoon for about 2 minutes for a light blonde roux. Add the chicken stock, stir to mix well and bring to a boil.
4. Cook, stirring occasionally, until mixture thickens (about 3 minutes). Reduce heat to medium low and add wine, lemon juice, and cream. Mix well.
5. Add salt and pepper to taste.