1 tablespoon olive oil
2 cloves garlic
2 tablespoons shallot -- minced
1 teaspoon fresh thyme leaves
6 cups fresh cleaned spinach -- chopped roughly
kosher salt and fresh ground pepper to taste
1/2 cup roasted red peppers
1 teaspoon fresh lemon juice
4 boneless skinless chicken breasts -- sliced in half, pita bread style
4 ounces Beecher's Tapenade Blank Slate
1 tablespoon olive oil -- for coating the chicken
3 tablespoons Italian parsley -- minced
salt and cayenne pepper for roasting

Heat the olive oil in a large skillet over medium-high heat. Saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted. Season with salt and pepper. Remove the skillet from the heat, and let cool.

Preheat the oven to 375°F. In a small bowl, mix the roasted red peppers with the lemon juice.

Mix the cooled spinach with the roasted pepper mixture. Place about one-quarter of the spinach mixture in the center of each sliced chicken breast. Evenly divide the cheese among the chicken breasts, placing a small spoonful over the spinach mixture.

Fold the top of the breast over the filling to form a package, sealing the bottom of the chicken packages wherever needed. Brush each breast with olive oil, and season with salt and a pinch of cayenne. Place the chicken in a glass baking pan. Cover with aluminum foil and bake in the oven for 25 minutes. Uncover, brush the chicken with a little more olive oil, and cook an additional 10 minutes, until the chicken is brown. Remove from the oven and let rest for 5 minutes.

Place the chicken on a serving platter and slice into rounds; sprinkle with the parsley. Serve.