"Everyone in our family (even our four children) loves this recipe, spinach notwithstanding."
1. In a skillet over medium heat, warm 1 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, 2 minutes. Season with salt and pepper; remove from heat.
2. Slice chicken breasts almost in half horizontally, open like a book and, if necessary, pound to 1/2-inch thickness. Sprinkle with poultry seasoning, salt and pepper. Spoon a heaping 1/4 cup filling onto open breasts. Roll lengthwise over filling; secure with toothpicks.
3. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 7 minutes total, turning once or twice. Add wine, cover, reduce heat to medium and simmer until cooked through, about 10 minutes. Remove chicken to a platter and tent with foil. Turn heat to high and boil sauce, uncovered, until thickened, about 3 minutes. Remove toothpicks from chicken; serve with sauce.