Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.
I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs, secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish, poured in the garlicky olive oil from the pan added about a tablespoon of butter, tore up a couple of sage leaves, poured in some white wine, covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome, awesome. It was one of the best things I have ever made. The sage made it. - 24 Apr 2007 (Review from Allrecipes US | Canada)
I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!! - 05 Sep 2005 (Review from Allrecipes US | Canada)
I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up, spayed some oil on top, then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time. I baked them in the oven at 180 C for 40 minutes. I didn't - 22 Jan 2006 (Review from Allrecipes US | Canada)