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1
Place a 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 leaves in the colander set in sink.
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6
Drain spinach on paper towels.
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7
Place a 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 prosciutto on chicken.
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10
Spread a rounded tablespoon of cheese evenly over prosciutto.
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11
Arrange a spinach leaf 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 F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly.
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16
Cover and refrigerate several hours.
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17
For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container.
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18
Cover and process or blend until almost smooth.
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19
Cover and chill up to 4 hours.
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20
To serve, trim off ends of chicken rolls.
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21
Cut each chicken roll into 6 slices.
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22
Arrange slices on serving plate.
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23
Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired.
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24
Make-Ahead Tip: Prepare chicken.
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25
Cover and chill up to 8 hours.
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26
Prepare mayonnaise.
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27
Cover and chill up to 4 hours.
