Spinach-Stuffed Chicken Spirals

1. 1

   Place each chicken breast, boned side up, between 2 pieces of plastic wrap.

2. 2

   Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.

3. 3

   Remove plastic wrap, and sprinkle chicken with black pepper to taste.

4. 4

   Squeeze spinach until well-drained and almost dry.

5. 5

   In a small bowl, combine half of the spinach with the egg.

6. 6

   (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).

7. 7

   Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.

8. 8

   Top with a piece of prosciutto.

9. 9

   Place a stick of cheese near the edge of the chicken breast.

10. 10

    Fold in sides and roll up, starting from edge with the cheese.

11. 11

    Place rolls, seam side down, into a 13x9x2 inch baking dish.

12. 12

    Drizzle with butter.

13. 13

    Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink.

14. 14

    (170 degrees).

15. 15

    Prepare Sauteed Spinach Cream Sauce while chicken is baking.

16. 16

    Spoon sauce over chicken breasts when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.