WW - Spinach & Provolone - Stuffed Chicken

By jlwoodruff

WW Plus - 7 pts.

Ingredients

• 4 (1/4 lb.) chicken cutlets
• 1/4 tsp. black pepper
• 4 slices very thin prosciutto
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 2 slices reduced fat provolone cheese, cut in half
• 1 Tbs. olive oil
• 1 (14.5 oz) can reduced sodium chicken broth
• 1 Tbs. finely chopped fresh parsley

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Place chicken cutlets between two pieces of plastic wrap and pound to even thickness with meat mallet or bottom of small heavy saucepan.

2. Sprinkle chicken with pepper. Place 1 slice of prosciutto on top of each cutlet. Spread spinach evenly over prosciutto and sprinkle with Parmesan. Top each cutlet with 1/2 slice of provolone. Roll up each chicken cutlet starting at tapered end. Secure each roll with toothpick.

3. Heat oil in large nonstick skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides, about 4 minutes. Add broth and cook, scraping up browned bits from bottom of skillet with wooden spoon. Bring broth to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 10 minutes longer.

4. Transfer chicken to platter and keep warm. Increase heat under skillet to high and cook until pan liquid is syrupy, about 5 minutes. Pour over chicken and sprinkle with parsley.