Butterfly a large chicken breast and pound flat on a cutting board being careful not to tear the skin. Set aside.
Wash mushrooms and pat dry. Chop the mushrooms into small pieces. Add 1oz olive oil to a small sauté pan on low heat. Add the shallots and sweat. Add mushrooms, a pinch each of thyme, and sweat mushrooms stirring occasionally for three minutes. Add Chardonnay and reduce liquid till mushrooms are dry. Set aside.
Place spinach leaves into a pot of boiling salted water and boil for 30 seconds. Remove leaves from pot using a slotted spoon. Place on a paper towel, squeeze out any additional water. Set aside.
Blacken a whole red bell pepper by placing it on a medium high open flame on your stove turning occasionally. After blackened, place red bell pepper in a plastic bag and allow steam for 10 minutes. Remove from bag and peel off the skin. Cut open the bell pepper at the stem and remove the seeds. Cut the bell pepper into three equal pieces. Set aside.