2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10 oz) fresh spinach, rinsed
1/2 teaspoon salt
6 boneless skinless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets), thawed
1 egg white, beaten
3 tablespoons sesame seeds
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar

Serves 6

Preheat oven to 400 degrees F. Melt butter in a skillet; add 2 cloves of garlic and cook for 30 seconds. Add spinach and salt; cook, covered 2-3 minutes. Drain well.

Place chicken breasts between sheets of plastic wrap; pound with a meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

Spread pastry sheets on lightly floured board. Cut each sheet in half to create six 10-x5-inch sheets. Place 1 chicken roll near the end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry; press edges to seal. Place seams sides down on an ungreased jelly roll pan.

Brush rolls with the egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown (about 35 minutes)

Puree peppers, oil, vinegar, and remaining clove garlic in blender; serve sauce with chicken.