1 Breast of Chicken
Salt & Pepper to taste
1 Thin slice of Prosciutto (or any ham of your choice)
1 Thin slice Mozzarella Cheese
1 Tbsp. sauteed Spinach
1 Tsp. Flour
1 Tbsp. Olive Oil
1/2 cup White Wine
1 Tsp. Butter
1/2 cup Chicken Stock
Preheat the oven to 400 degrees
Pound the breast of chicken very thin. Season with salt and pepper to taste and cover with a thin layer of olive oil.
First, place the thin slice of prosciutto or ham, second the mozzarella cheese and third the spinach over the chicken.
Start rolling the chicken, folding in the sides and end, so that the stuffing does not fall out. Pin down with toothpick. Turn chicken roll lightly in flour.
In oven-proof pan, over medium flame, heat olive oil and brown chicken quickly on all sides. Add the white wine, butter and chicken stock. While stirring, bring liquid to a boil.
Cover the pan with lid, place in the hot oven and simmer for 10 – 15 minutes.
Remove the chicken from the pot. Simmer over medium flame and reduce broth to your liking. Slice chicken, arrange on plate, top it with broth.
Serve with small roasted potatoes and garnish with a twig of parsley or cilantro.