Svetlana’s Recipes

Ingredients:

-4 (6-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-2 tablespoons light garlic and herb spreadable cheese
-2 ounces prosciutto, chopped
-16 large spinach leaves, stemmed
-1/4 teaspoon salt
-4 teaspoons olive oil
-2 tablespoons white wine
-2 tablespoons water

1. Place each chicken breast half between 2 sheets of plastic wrap
2. Pound each piece using a meat mallet
3. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper
4. Combine cheese and prosciutto in a small bowl
5. Spread 1 1/2 teaspoons cheese mixture over each breast half
6. Place 4 spinach leaves on each breast half, and flatten with hand
7. Roll up chicken, jelly-roll fashion, starting with narrow end
8. Secure at 1-inch intervals with twine and set aside
9. Heat oil in a large nonstick skillet over medium-high heat
10. Place chicken in pan, and cook for 6 minutes, browning on all sides
11. Add wine and water
12. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done
13. Remove chicken from pan and let stand for 2 minutes
14. Remove twine, and slice each roulade crosswise into 5 equal pieces
15. Serve with your favorite pasta