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Ingredients

Directions

  • 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.

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  • 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; 17 g total fat; 169 mg cholesterol; 731 mg sodium. 2 g carbohydrates; 44 g protein;

Sautéed Spinach Cream Sauce

Ingredients

Directions

  • In a medium saucepan, melt butter over medium heat. Add the chopped spinach. Cook and stir for 5 minutes. Add whipping cream, salt and pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.

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