Chicken And Ham Rolls With Spinach

By Reen

Ingredients

• 4 boneless skinless chicken breasts - (6 to 8 oz ea), butterflied into large cutlets
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped sage leaves
• 8 slices prosciutto (other deli sliced meat that is not smoked may be substituted)
• 1/2 pound fontina cheese thinly sliced (Italian or Danish, available in
• specialty cheese case usually located near deli section of larger markets)
• 1/2 cup all-purpose flour plus
• 1 tablespoon all-purpose flour
• 1/4 cup extra-virgin olive oil
• 2 tablespoons butter
• 8 baby portobello (crimini) mushrooms sliced
• 1 cup chicken stock (chicken broth may be substituted)
• 2 garlic cloves chopped
• 1 pound triple washed spinach

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees.

Place cutlets on a plastic cutting board and season with salt and pepper. Top with chopped sage, 2 slices prosciutto each and a few thin slices of fontina. Roll tightly and secure with toothpicks. Season outside of rolls with more salt and pepper, then dredge in flour.

Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter to the pan. Add chicken and raise heat to medium-high. Brown the rolls evenly, 5 minutes, then place on a nonstick cookie sheet and transfer to oven to roast for 15 minutes longer.

Add another tablespoon butter to the pan and melt it. Add mushrooms to the pan and cook, stirring frequently, until just tender 3 or 4 minutes. Add flour and cook another minute. Whisk in stock. Season pan gravy with mushrooms with salt and pepper and turn off heat. Reheat with moderate flame when you remove chicken rolls from the oven and you are ready to serve.

Preheat a second skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and the garlic. Add the spinach to the pan in bunches and turn to wilt. Add more spinach as it wilts down until all the spinach is in the pan. Season with salt and pepper, to taste and serve warm.

To plate, leave rolls whole and spill sauce over top, spinach alongside, or, slice rolls and fan them out over a bed of spinach and top with mushroom sauce.

This recipe yields 4 servings.