Tuscan Chicken Roulade with Garlic Parmesan Roasted Broccoli

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 2 cups baby spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Pound the chicken breasts between two sheets of plastic wrap or parchment paper to an even 1/4-inch thickness.