Recipe Summary

30 mins
35 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.

  • Firmly squeeze spinach until well drained and almost dry. In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sautéed Spinach Cream Sauce.)

  • For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto. Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.

  • Bake, uncovered, in a 375 degree F. oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, prepare Sautéed Spinach Cream Sauce.

  • To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.

Nutrition Facts

347 calories; fat 17g; cholesterol 169mg; saturated fat 8g; carbohydrates 2g; mono fat 6g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 44g; vitamin a 7094.2IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 13.2mg; vitamin b6 0.8mg; folate 12.1mcg; vitamin b12 0.7mcg; sodium 731mg; potassium 388mg; calcium 131.3mg; iron 1.6mg.