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1
Butterfly the chicken breasts.
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2
Heat 1 tsp.
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3
extra virgin olive oil in a wide frying pan over medium-high heat.
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4
Add in green onions and cook for 1 minute.
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5
Add in mushrooms, Italian seasoning and wine.
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6
Cook, stirring occasionally, till mushrooms release their liquid.
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7
Continue cooking till pan juices evaporate.
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8
Stir in spinach and remove from heat.
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9
Let mix cold, then stir in cheese.
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10
Place chicken on work surface.
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11
On each piece, place a half slice of prosciutto.
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12
Mound a sixth of the spinach mix across one wide end of breast.
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13
Roll up breast; don't mix in sides.
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14
Place rolls, seam side down, in an oiled shallow baking pan.
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15
Brush remaining 2 tsp.
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16
oil over rolls.
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17
Cover and refrigerateas long as overnight.
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18
Prepare sauce: Heat oil in a wide frying pan over medium heat.
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19
Add in onion and cook for 3 min.
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20
Add in garlic and tomatoes.
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21
Simmer till most of the pan juices have evaporated, 15 to 20 min.
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22
Season with salt and pepper to taste.
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23
This sauce is slightly chunky.
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24
If you prefer a smoother sauce, puree in a blender.
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25
Preheat oven to 350 degrees.
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26
Spoon a little sauce over each roll.
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27
Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min.
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28
Cut each breast into 4 or possibly 5 slices and rearrange in its original shape.
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29
Reheat remaining tomato sauce and spoon over each serving.
