| 1 | Melt 2 tablespoons unsalted butter in large skillet; add green onions and pancetta. |
| 2 | Saute until tender, 3 to 4 minutes. |
| 3 | Add spinach, basil, salt, ?cup white wine and cayenne. |
| 4 | Saute until spinach is wilted. |
| 5 | Remove from heat. |
| 6 | Alow to cool. |
| 7 | Add feta and set aside. |
| 8 | Place each chicken breast half between two pieces of waxed paper. |
| 9 | Pound with mallet or back of knife until breast is flat. |
| 10 | Discard wax paper and place breast on work surface. |
| 11 | Salt and pepper chicken. |
| 12 | Place 1/12 of spinach filling in the center of each breast. |
| 13 | Roll, tucking ends in. secure with toothpicks. |
| 14 | Dust with flour. |
| 15 | In large skillet, melt 2 tablespoons unsalted butter. |
| 16 | Add chicken breasts and brown on all sides. |
| 17 | Add ?cup of wine and thyme. |
| 18 | Lower heat, cover and simmer until tender, about 10 to 12 minutes. |
| 19 | When chicken is tender, uncover and allow wine to cook down. |
| 20 | Place chicken on warm serving dish. |
| 21 | Spoon some of the beurre blanc sauce over chicken. |
| 22 | Garnish with fresh thyme. |
| 23 | Serve with the rest of the sauce on the side. |
| 24 | Beurre blanc sauce: place green onions, wine, vinegar, salt and pepper in saucepan. |
| 25 | Recuce to 2 tablespoons. |
| 26 | Strain, reserving liquid. |
| 27 | In saucepan on lowest heat, put a small amount of butter. |
| 28 | Melt, and add liquid. |
| 29 | Whisking constantly, add butter a little at a time until all is blended. |
| 30 | Sauce will be slightly thick and cream-colored. |
| 31 | Remove from heat. |
| 32 | Keep warm |
