This recipe is from Lidia Bastianich's most recent cookbook "Lidia's Italy In America". I think part of the recipe was omitted accidentally, and I made a little bit of an addition.
For your prep you will need:
4 chicken boneless skinless chicken breasts
2 plum tomatoes, cut into strips
6 oz of fresh mozzarella (fresh! Not from those rubbery bricks!)
4 packed cups of fresh spinach (make sure to soak your spinach if you don't use pre-washed, to make sure you get all the sand off. Frankly, for the little effort of cleaning your spinach, you get more for your money than if you did pre-washed)
2 tbs extra virgin olive oil
Combine your tomatoes, mozzarella, and spinach in a bowl, add 2 tbs of extra virgin olive oil, and toss gently (I used my hands) until well combined.
Take one chicken breast, and slice it almost all the way through, horizontally, enough to open it up like a book. Pound out the chicken until it is about 1/2" thick. Sprinkle a scant three finger pinch of kosher salt on your chicken. Mound part of the mixture on your chicken breast and roll tightly in saran wrap, leaving about 3" on each end that you will tie off with kitchen twine.
Place your chicken rolls into a pot, and just cover with water. Place a plate on top to weight the chicken down, or they will float to the top and not cook through. Bring your water to a simmer, and let the chicken cook for about 30 minutes.
Once your time is up, remove the chicken and let it cool for a few minutes. During this time I made a quick lemon vinaigrette, and tossed some arugula in it, but you really do anything... Or nothing underneath it. I made a bed of the arugula on a platter, and then sliced the chicken rolls on a bias, arranging them on the salad. This could be a nice luncheon dish... Serve and enjoy!