Source: The Diabetic Chef Chris Smith

Poached chicken rolls with Swiss cheese and spinach.

Servings

4 boneless skinless chicken breasts
1 pinch black pepper
4 oz Spinach, frozen (or fresh)
4 Cheese, Swiss, slice (low salt)

1 Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even. Season the chicken with pepper.
2 Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling cannot escape. Wrap each breast tightly in plastic wrap. Water must not go inside.
3 In a deep pan, bring the water to a boil. Place the wrapped breasts into the water.
4 Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water. Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done.
5 Remove the chicken from the water and let it cool for 5 minutes before serving.