8 boneless skinless chicken thighs
1 tsp. dried tarragon
8 thin slices Provolone cheese
8 ounces thick bacon slices
coarse ground black pepper
Montreal seasoning mixture
¼ cup chicken broth
¼ cup white wine

Preheat the oven to 350 degrees. Place the chicken thighs skin side down on a work surface. Sprinkle each thigh with tarragon. Place the provolone slices on the thighs, cutting them in half and layering them if necessary. Divide the spinach leaves evenly among the thighs. Roll the thighs up jelly roll style, tucking in the fillings, wrapping each one with a slice of bacon that you overlap and secure with a toothpick. Place the thighs seam side down in a casserole dish. Sprinkle the tops of the thighs with the black pepper and the Montreal seasoning mixture. Pour the chicken broth and wine over the thighs, cover and bake for 45 minutes. Uncover, baste with juices and continue baking for 15 minutes or until the bacon is brown and crisp. Remove toothpicks before serving.

Montreal Rice

1 29 oz. can petite diced tomatoes in juice
1 cup water
1 cup long grain white rice
½ cup small diced onion
½ cup small diced green bell pepper
1 tsp. oregano
½ tsp. salt
½-¼ tsp. cayenne pepper
¼ tsp. black pepper
8 ounces peeled and cooked frozen baby shrimp, thawed

Drain the canned tomatoes reserving the juice. In a large pot, bring the reserved tomato juice, water and rice to a boil. Add the onions, bell peppers, oregano, season with the salt and ground peppers and bring to another boil. Reduce rice to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and most of the liquid is absorbed. Stir in the diced tomatoes and shrimp and toss over a low flame until mixture is heated through.