Ingredients:
6 large boneless skinless chicken breast halves
fresh ground black pepper
1 (10 ounce) packages frozen chopped spinach, thawed
1 eggs, slightly beaten
6 slices prosciutto ham ( thin slices)
2 -3 ounces monterey jack pepper cheese, cut into 2 x 1/2 inch sticks
2 tablespoons butter, melted
Directions:
Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
Remove plastic wrap, and sprinkle chicken with black pepper to taste.
Squeeze spinach until well-drained and almost dry.
In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
Top with a piece of prosciutto.
Place a stick of cheese near the edge of the chicken breast.
Fold in sides and roll up, starting from edge with the cheese.
Place rolls, seam side down, into a 13x9x2 inch baking dish.
Drizzle with butter.
Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
Prepare Sauteed Spinach Cream Sauce while chicken is baking.
Spoon sauce over chicken breasts when serving.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.