Spinach-Stuffed Chicken

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.