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1
Thaw the spinach and drain off all excess water.
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2
You want the spinach as dry as possible.
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3
Take the four chicken breasts and pound them till theyre about an inch or inch and a half in thickness.
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4
Season both sides with the salt and pepper.
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5
On each chicken breast layer a slice of proscuitto, a big spoonful of spinach and roughly a tablespoon of parmesan cheese.
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6
Once all the chicken breasts have their toppings, roll them up nice and tight and secure with 2 toothpicks.
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7
Pour the olive oil in a medium to large pan and heat on medium high.
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8
Once the oil is warmed up add the chicken breasts and brown on all sides.
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9
When all the chicken breasts are browned, add the can of chicken broth to the pan.
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10
Allow the chicken to cook till its done, about 10 minutes.
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11
If some of the stuffing falls into the pan thats okay, it will help make the sauce even yummier.
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12
If you have extra cheese or spinach you can add it to the pan.
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13
Remove the chicken once its thoroughly cooked.
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14
If you like you can add some corn starch to the chicken broth to tighten it up a bit.
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15
If you do this, you should dissolve the corn starch in a little water first, then add it to the mixture.
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16
Serve with mashed potatoes or noodles and dont forget to add some sauce!!
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17
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