Heat EVOO and sautee minced garlic for about 60 seconds
Add 1 TBL tomato paste
Add 1 can crushed tomatoes
Continue to simmer
Butterfly and pallard chicken breast
Mix together 1/4 C ricotta, 1/2 C frozen (thawed) spinach, 1 egg and scant nutmeg
Spread mixture across top of flattened chicken
Roll chicken and secure with toothpicks
Sear in EVOO using hot skillet
Add spinach, basil and parsley to tomato mixture.
Add Worcestershire, white wine and salt and pepper to taste
Move chicken roll to tomatoes, cover and cook about 20 minutes
Serve with garlic mashed potatoes
