Chicken Rolls with Spinach and Mozzarella

1. Prepare the chicken and spinach:
   Slice the chicken breasts in half horizontally to roughly double their surface area. Season with salt and pepper and set aside. Wash the spinach leaves (except for the 4 large ones) and blanch them. Reserve the 4 large, blanched leaves for later.
2. Assemble the rolls:
   Butter 4 sheets of aluminum foil. Place a halved chicken breast on each. Lay one of the reserved spinach leaves on top of each chicken piece. Add two slices of smoked bacon over the spinach. Spread the blanched and drained spinach evenly on top. Season with salt, pepper, nutmeg, and add two basil leaves.
3. Add mozzarella and roll:
   Slice the mozzarella into chunks and place them in the center of each chicken piece, over the spinach. Roll each chicken breast tightly and wrap them securely in the aluminum foil sheets.
4. Cook the rolls:
   Steam for 20 minutes. Allow to cool slightly, then unwrap the chicken rolls. Serve warm with steamed spinach and a small pat of butter if desired.

Tips:

• Use mozzarella in block form for cooking. Opt for fresh mozzarella balls only for raw preparations.
• Pair this dish with a glass of red Anjou wine for a delightful match.