2 eight ounce boneless, skinless chicken breasts
4 thin slices prosciutto
1 cup fresh spinach
1/2 cup shredded mozzarella
1/4 tsp pepper
Cut each breast in half horizontally, cutting nearly through to the opposite side. Open so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound to 1/4 inch thickness. Layer 2 slices of prosciutto, 1/2 cup spinach, and 1/4 cup mozzarella on each breast. Starting from a long side, roll closed. Either tie with kitchen string or use toothpicks to keep closed and tuck them in to keep the filling from falling out in a 13x9 pan. Sprinkle each roll with pepper and cover all with marinara sauce. Cover with foil and bake at 350 for about 30-40 minutes, or until chicken is cooked all the way through. Remove string or toothpicks before serving.
Serves 4
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