Spray skillet with cooking spray and heat 1 Tbsp olive oil over medium high heat. Add garlic and cook until translucent about 1 1/2 min. Add the broccoli rabe, wine and red peppers and continue cooking until the broccoli rabe has completely wilted and all liquid has evaporated. Reserve and let cool. Lay the chicken breast flat, season with pepper. Spread 1/4 of the cooled broccoli rabe and roasted red peppers onto each chicken breast. Then roll the chicken into roulades away from you like a cigar.
Wrap the roulades well with plastic wrap making sure to seal the side tightly. Remove plastic wrap from chicken. Steam or poach the chicken roulades until the center reaches an internal temperature of 165 degrees F. Slice the chicken roulades into 1/2 inch rounds. Divide into 8 servings. Toss the mixed greens with raspberry vinaigrette. Place greens on plates, top with chicken roulades. Serves 8