Boneless chicken breasts are pounded thin, then rolled with prosciutto, mozzarella and spinach. Each roulade is then cooked to perfection in olive oil and white wine.
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8 chicken breast fillets, pounded thin
Salt and black pepper to taste
3 tablespoons olive oil, divided
285g frozen chopped spinach, thawed, drained well
8 slices prosciutto
8 slices mozzarella
350ml dry white wine
Method Prep:20min › Cook:20min › Ready in:40min
Brush each pounded chicken breast with olive oil and season with salt and pepper.
Squeeze excess water out of the frozen spinach, then season with olive oil, salt and pepper.
Place 1 slice of prosciutto, 1 slice of mozzarella and a thin layer of spinach on each piece of chicken.
Beginning at the short, tapered end, roll up each piece of chicken and secure with a cocktail stick.
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Place chicken in the frying pan, then pour in wine. Cook, turning the chicken, until the wine evaporates and the chicken is cooked through and its juices run clear, about 20 minutes.