I've been making these for my family for quite some time. Everyone loves them and they don't even complain about all the spinach I stuff in them :) I sometimes change them up a little, adding thin slices of Prosciutto over the spinach. With or without they are a favorite.
6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
2 tablespoons olive oil
1 tbsp butter
6 slices of Provolone cheese
1 small jar of pasta sauce
1/2 c Italian dressing ( I used bottled)
After you pound those cutlets place chicken flat on your work surface. Sprinkle chicken with dressing and salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. Arrange an even, thin layer of spinach on top of the prosciutto slices. Add a slice of cheese over each. Beginning at the short tapered end, roll up each chicken cutlet like a jellyroll. Secure with a toothpick ( I used 3 toothpicks). Heat the 2 tablespoons of oil and 1 tbsp of butter in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 3 minutes per side - until it's golden and sauteed all over. Place chicken in baking dish and pour sauce over all of them. Cover with foil and bake at 350º for about 15 minutes or until done. Remember to remove toothpicks from the chicken before eating. Duh, I know but I'm just reminding you. And don't forget to add more cheese and spinach to top and throw them in the oven to melt cheese. So good!