Chicken Rollatini with Prosciutto and Baby Spinach

It was Friday night, and I was exhausted from a long work week. Without doing too much food shopping I thought about what I could make with whatever was in the refrigerator, and I came up with this yummy dish! It went perfect with Sonoma Valley Cab Franc. I very much enjoyed drinking a glass while cooking. ;)

Ingredients: Serves 4

• Thin cut Chicken Breasts, 6-8 breasts
• 1/4 lb Prosciutto di Parma (fresh from the deli)
• 6 oz. Fresh Baby Spinach
• 2 Fresh Whole Garlic Cloves, chopped
• Fresh Mozzarella (substitute: provolone)
• Chicken Stock  (substitute: 1 cube of chicken bouillon+water)
• White wine
• Light olive oil
• Flour
• Salt
• Fresh Ground Black Pepper
• Crushed Rep Pepper
• Small skewer sticks/strong tooth picks

Directions:
Wash the chicken breasts in cold water and pat dry. Lay flat on a baking dish (1 1/2-3/4 QT dish) and season with salt and fresh ground pepper on one side.

SPINACH: In the mean time, in a medium/large frying pan, toss some light olive oil (about 2.5 table spoons) in with the chopped garlic and crushed red pepper - let this cook for less than one minute. Add in the entire bag of fresh baby spinach and saute until the spinach is wilted. This should take no longer than 3 minutes. Set aside.

SAUCE: In a small pot, let 2.5 cups of chicken stock come to a boil and add in 1 cup of white wine. Simmer for 4 minutes while whisking in 1 table spoon of sifted flour to thicken. Set aside to cool.

ROLLATINI: Back to the chicken, on each breast, lay a slice of prosciutto - you should be able to fold the slice of prosciutto in half so it's not longer than the chicken. Next, add sauteed spinach on top of the prosciutto, evenly disperse it on all breasts. Add slices of mozzarella on top of the spinach. Now roll each breast into a rollatini and secure with a skewer. If you can't roll the chicken, then you added too much spinach and mozzarella!

Add in the chicken stock and white wine mixture in the baking pan with the rollatini. Bake in a 375 degree over for 15 minutes or until chicken is fully cooked (this will depend on how big your chicken breasts are).

Serve rollatini with sauce on top, along a side of rice or greens. I personally served this with rice pilaf, but it will go well with anything!