Chicken Firenze

By lucy1955

Ingredients

• 3 whole chicken breasts,split,skinned and boned
• (1 1/2 lbs)boneless
• 1 package (10 oz) frozen chopped spinach,thawed
• and well drained
• 1/8 teaspoon ground nutmeg
• 1/2 cup shredded low-sodium Swiss cheese (2 oz)
• 1 tablespoon salad oil
• 1 jar (15 1/4 oz) Prego no salt add spaghetti sauce
• (1 3/4 cups)
• 1/4 cup Chables or other dry white wine
• 1/4 cup chopped onion
• 1 medium clove garlic,minced
• 1/4 teaspoon ground cinnamon
• Hot cooked rice or paste

Preparation

Step 1

1.With meat mallot or dull edge of French knife pound chicken breasts to 1/8 inch thickness.Mix well spinach and nutmeg
2-Spoon about 3 tablespoon spinach into center of
each chicken breast;sprinkle with cheese.Roll up,
secure with toothpicks
3.In 10-inch skillet over medium heat,in hot oil,cook
roll-ups until browned on all sides.Stir in Prego sauce,wine,onion,garlic and cinnamon.
4.Reduce heat to low;cover.Simmer 30 minutes,or until chicken is fork tender,stirring occasionally.
Remove toothpicks.Serve sauce over hot cooked rice.