Split each chicken breast in half and pound with a meat mallet between sheets of plastic wrap. Be careful not to make it too thin or the chicken will fall apart. Season on both sides with oregano, salt, and pepper.

Heat 2 tbsp olive oil on medium-high heat in a medium sauté pan. Add the garlic and cook for 30 seconds.

Add the spinach, a pinch of salt, a pinch of pepper, and the red pepper flakes to the garlic and sauté for a couple of minutes, or until the greens are wilted.

Remove from heat and add the roasted peppers, parsley, currants, and nuts.

Top each piece of chicken with one-quarter of the spinach mixture. Roll the chicken tightly around the filling and tie with the string.

In a medium pan heat the remaining 2 tbsp of olive oil on medium-high heat.

Add the chicken and brown on each side.

Place the pan in the oven and bake for 10 minutes or until the chicken is cooked through. Before serving cut the string. Then carefully slice each bundle into 1/2-inch pieces.