Slice the zucchini lengthwise as thin as you possibly can while still getting complete slices. The use of a mandoline is almost mandatory here. I like to keep the green top, I find it adds a lot to the visual aspect of the carpaccio. Just cut off the "dry" part at the end. Transfer zucchini slices to a medium mixing bowl.
Chop the olives finely and add to zucchini. Add olive oil, salt and pepper and mix very delicately, making sure all the slices are seperated and coated with the oil mixture. I find my fingers work best to do this.
For the chicken roulades
Preheat your grill to medium high.
With a meat mallet or small saucepan, flatten chicken breasts as flat as you possibly can without ripping them, about ¼ inch thick. It helps to put your breasts between 2 sheets of plastic film. Sprinkle both sides with a little bit of salt and pepper and set aside.
Wilt your spinach using your method of choice. I like to just throw mine in a large nonstick pan over medium heat and toss them around from time to time until they are completely wilted.
Remove excess liquid from spinach. Divide equally betwen the chicken breasts and spread evenly over the "bad" side of the breasts.
Crumble blue cheese overtop spinach and sprinkle with chopped walnuts.
Roll as tightly and nicely as you possibly can without ripping the delicate chicken flesh. Drizzle both sides with a little bit of olive oil then sprinkle with salt and pepper.
Place on the grill, seam side down and close the lid. Cook for about 5-7 minutes. Meat will turn opaque.
If you are making the grilled eggplants, drizzle them with a little bit of olive oil, sprinke salt and pepper and throw them on the grill when you go to flip your chicken roulades.
Flip chicken and continue cooking for 5 minutes, or until cooked through.
Remove from heat and let rest for a minute or two.
You can serve the breasts whole or cut them in half on a diagonal to reveal the stuffing.
Spinach and Blue Cheese Chicken Roulades https://thehealthyfoodie.com/spinach-and-blue-cheese-chicken-roulades/