Chicken Roulade with Jalapeño Whipped Sweet

Chicken Roulade
1 Large Chicken Breast (bonless, skinless, and butterflied)
1/2 cup Spinach (chopped)
1/2 oz Sundried Tomato (diced)
1 oz Feta Cheese (crumbled)
2 Large Shrimp (cut in half long ways)
1 cup Balsamic Vinegar

Jalapeno Whipped Sweet Potatoes:
1 Large Sweet Potato (peeled, chopped)
1 Large Jalapeno (seeded, small diced)
1 tsp Cinnamon
1 tbsp Brown Sugar
1 Pad Butter (unsalted)
1 tsp Kosher Salt and Cracked Pepper

Method of Preparation:
Chicken Roulade:

Butterfly and flatten Chicken breast. Lay spinach, tomato, cheese and shrimp on chicken. Roll chicken tightly. Wrap chicken roll tightly in plastic wrap. Twisting the ends tightly and tying together. Poach in simmering water until 165f. Place Balsamic in a pot. Simmer till glaze consistency.

Jalapeno Whipped Sweet Potatoes:
Boil potatoes until soft. Drain potatoes. Combine all ingredients in mixer. Whip until smooth. Salt and pepper to taste.