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1
Halve the chicken breasts horizontally separating each into 2 cutlets.
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2
Place cutlets in a freezer plastic storage bag and pound into 1/8-inch thick cutlets.
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3
Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice of ham and 1 slice of cheese. At the larger end of the breast, place a small bundle of baby spinach. Tightly wrap the chicken around the ham, cheese and spinach. The rolls should stay together, but if needed, secure with a toothpick.
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4
Heat about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. When the oil is hot, use tongs to add the chicken roll-ups to skillet with the seam side down. Season the roll-ups with salt and pepper.
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5
Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook the other side 4 to 5 minutes. Remove the cooked roll ups to a serving plate. If toothpicks were used, remove the toothpicks before serving.
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6
Add 2 tablespoons of butter and 2 tablespoons flour to the pan used to cook the chicken, stirring well until there are no lumps.
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7
Slowly stir in the chicken stock, Dijon mustard, and lemon zest, scraping up any drippings from the bottom of the pan. Simmer 1 minute.
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8
Remove pan from the heat, add the lemon juice and parsley and spoon over chicken.
