Chicken Breasts--boneless & skinless
frozen chopped spinach cooked and squeezed till drained
salt & pepper
red pepper flakes
Caramelize onions in saute pan with canola oil, remove and in same pan saute leeks till slightly wilted add to onions set aside.
Place cream cheese, spinach, seasonings (to taste) in food processor and mix.
Slice chicken breasts lengthwise to form a pocket, spread cream cheese mixture in pocket with some of onion & leek mixture secure with tooth pick or just fold over. Place in baking dish top each chicken breasts with a slice of Gruyere chicken and bake just till chicken is done about 30 min @350.
Meanwhile make Roasted Red Pepper sauce:
Roasted Red Peppers
container of Greek yogurt, plain
mix in food processor to make sauce