Ingredients:

(1) 3 to 4 lb. boneless chicken tenderloin

8 oz. (half a package of) frozen chopped spinach, chopped and squeeze dried

8 oz. Swiss cheese, shredded, OR mozzarella, OR dairy-free cheese

6 oz. deli turkey lunchmeat or chicken slices

4 tbsp. extra virgin olive oil

3 tsp. herbs de Provence

1 tsp. sea salt

1/2 tsp. pepper

Sauce:

1/4 cup coconut oil mayonnaise or avocado oil mayo

1/4 cup sour cream / dairy-free sour cream

1 tsp. lemon juice

1/2 tsp. yellow or Dijon mustard

1/8 tsp. paprika

Fresh rosemary for garnish

Instructions:

Step 1: Preheat oven to 350°F.

Step 2: Prepare chicken tenderloin by cutting 1" diagonal cut lengthwise into chicken and from there 1" slices diagonal to the countertop. Continue to cut until you've reached the end and flip over. You should have a rectangle shape now, give or take and should be about 3/4" thick. It won't be perfect shape, but if there are thicker parts, go in with knife and cut out so there is more or less the same thickness.

Step 3: Spread olive oil generously on chicken tenderloin and season both sides with salt and pepper. Lay turkey deli slices on cut side of chicken. They can slightly overlap each other. Sprinkle spinach on top followed by cheese and season with 1 tsp herbs de Provence.

Step 4: Carefully and firmly begin to roll roast, making sure to tuck pieces back in as you go. Once rolled, make ties around the roast to secure and sprinkle remaining herbs de Provence seasoning on top.

Step 5: Place roast in roasting pan or baking tray (making sure to grease pan) and bake for 20–25 minutes per pound or until the center reaches 160°F. Remove from oven and cover with aluminum free foil for 15 minutes.

Step 6: For the sauce, add all ingredients together and in a small bowl and whisk until combined. Heat on low temperature over stove top and serve with roast.

Step 7: Enjoy!