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1
Place chicken breast half, boned side up between 2 pieces of plastic wrap.
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2
Pound chicken lightly to 1/4 inch thickness.
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3
Repeat with remaining chicken breast halves.
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4
Set aside.
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5
Place spinach leaves in a colander;pour boiling water over the leaves in a colander set in the sink.
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6
Drain spinach on paper towels.
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7
Place chicken breast half, smooth side down, on a cutting board or other flat surface.
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8
Season with salt and pepper.
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9
Arrange a slice of proscuitto on chicken.
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10
Spread a rounded teaspoons of cheese evenly over proscuitto.
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11
Arrange a few spinach leaves on top.
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12
Roll chicken tightly from one long edge and place seam side down, in a greased shallow baking pan.
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13
Repeat with remaining chicken breast halves.
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14
Combine olive oil and paprika; brush over chicken.
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15
Bake in a 375 degree oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly.
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16
Cover abd refrigerate several hours.
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17
To serve, trim off ends.
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18
Cut each chicken roll into slices.
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19
Arrange slices on serving plate and garnish with kale, if desired.
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20
Serve with Basil Mayonnise.
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21
Basil Mayonnaise:.
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22
Place 3/4 cup mayonnaise, 1/2 cup loosely packed fresh basil, 1/2 small shallot and 1/2 clove garlic in a food processor bowl or blender container.
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23
Cover and process or blend until almost smooth.
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24
cover and chill up to 4 hours.
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25
Serve in a sweet red pepper half.
