1) Preheat oven to 400 degrees. Melt the butter in a large skillet
over medium heat. Add the garlic and cook 30 seconds. Add the spinach
and salt; cook, covered for 2 to 3 minutes. Drain well.

2) Place the chicken breasts between sheets of plastic wrap and pound
with a meat mallet to about 8 inches in diameter. Combine the Parmesan
and basil; sprinkle 1 tbsp of the mixture over the chicken breasts.
Divide the spinach mixture into 6 portions and spread a portion on top of
each breast. Fold 2 sides of each breast over the filling and roll up
tightly. Coat the rolls with the remaining Parmesan mixture. Set aside.

3) Place the pastry sheets on a lightly floured board. Cut each
sheet in half to create six, 10X5-inch sheets. Place 1 chicken roll near
the end of one sheet; fold the pastry over the ends and roll to enclose.
Trim off any excess pastry; press the edges to seal. Place seam side down
on an ungreased pan with a lip. Repeat with the remaining chicken and
puff pastry.

4) Brush the rolls with the egg white. Make 2 or 3 cuts on the top
of each roll to vent. Bake for about 35 minutes, until the pastry is
golden brown and chicken is cooked through. (use a knife to make a small
cut on the bottom of one roll, through the pastry and into the chicken to
check, or use a meat thermometer)

The Sauce:
Drain the roasted red peppers. With a blender or food processor, puree the peppers with the olive oil, vinegar and garlic. For a professional presentation, spoon the sauce onto a plate and top with a chicken roll.