Baked chicken roulade with California vegetable medley

Ingredients

2 boneless, skinless chicken breasts
Kosher salt
Pepper
Herbs (basil, thyme, oregano)
2-3 oz. each of yellow squash, zucchini and eggplant, cut into small cubes
1/2 oz. fresh minced shallots
1/2 oz. fresh minced garlic
Dash of extra virgin olive oil
6 caper berries
1 shot of brandy
Butter to taste

Directions

Marinate chicken in salt, pepper and herb mixture. Place on plastic wrap and pound with meat mallet to tenderize.

Prepare stuffing: Saute shallots and garlic with a dash of extra virgin olive oil over medium heat. Add fresh vegetables and capers to taste. Turn frequently. Add a shot of brandy and remove vegetables from heat as soon as alcohol evaporates. Total cooking time should be about five minutes.

Add stuffing to center of chicken breasts, though leave a small amount to top the cooked chicken. Roll the breasts and secure them with a tie or skewer. Bake them for 15 minutes for 375 degrees, cut at a 45-degree angle to make an oblong slice. Serve with cooked asparagus and red peppers.

Add butter to the remainder of the stuffing mix and place on top of the chicken.

Serves 2.