Broccoli Feta Chicken Rolade

In a large pot on high saute the garlic, onion , red pepper flakes and nutmeg until garlic is golden. Add the broccoli and saute for a few minutes. Add a splash of wime if you like at this time to deglaze the pan. Add water bring to a boil and reduce the heat to allow to simmer uncover till most of the water has evaporated. 8-10 min. Set aside.

Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.

Add the feta to the broccoli mixture. Add salt and pepper to taste. 

Roll mixture into the butterflied chicken and secure with a tooth pick. Wrap in bacon if desired. 

Brown chicken on all side in a hot pan. 

Place browned rolades in a shallow backing dish and finish for 30 min at 350f