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Ingredients:

Chicken Breasts:

6 boneless, skinless chicken breast halves
2 Tablespoons olive oil
1 clove garlic, minced
1 Tablespoon chopped shallots
10 ounces fresh spinach, coarsely chopped
4 ounces sun-dried tomatoes
8 ounces goat cheese, crumbled
2 egg whites, beaten
3 Tablespoons Italian breadcrumbs
Salt and pepper to taste

Lemon Butter Sauce:

3 Tablespoons butter
1/4 cup finely chopped shallots
3/4 teaspoon minced garlic
2 Tablespoons flour
2 cups strong chicken stock
2 teaspoons fresh lemon juice
2 Tablespoons dry white wine
2 Tablespoons heavy cream
Salt and pepper to taste

Procedure:

Chicken Breasts:

Pound chicken breasts between plastic wrap or Ziploc bag until uniform thickness, approximately 1/4 inch.
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.

In a bowl, combine spinach mixture, tomatoes, goat cheese, egg whites, and breadcrumbs, mixing well.
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. 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:

Melt butter over medium-high heat. When foamy, add shallots and garlic. Cook and stir until soft, about 2 minutes. 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. Cook, stirring occasionally, until mixture thickens (about 3 minutes). Reduce heat to medium low and add wine, lemon juice, and cream. Mix well. Add salt and pepper to taste.