With prosciutto, provolone, sautéed spinach and a stunning swirl, this dish tastes as good as it looks! To make it a meal, serve with more sautéed spinach, fresh tomatoes and rice.

Preparation

Preheat oven to 350°F.

Butterfly the chicken breasts, then cover them with plastic wrap and pound thin with a meat mallet to about ¼ inch thick, then set aside. 

Heat olive oil in a pan, then sauté spinach, remove from heat and reserve. 

Season the inside of the chicken breasts lightly with salt and pepper, then layer each with 2 slices of prosciutto, 2 slices of provolone and ¼ of the spinach. Roll each chicken breast up starting with the underside so what was the top will remain on the outside for a cleaner presentation. Tie with 2 pieces of butcher twine and repeat with the rest of the chicken. If the skinny end of the chicken does not fit neatly, you can trim it off or tuck it inside the roll.  

Preheat a large sauté pan over medium-high heat. Cover the bottom of the pan with enough oil to coat and sear the roulades on both sides, about 2 minutes per side. Place the whole pan in the oven and cook until the internal temperature is 165°F, about 10–12 minutes. 

Slice finished roulades to expose the swirl before serving.