Stuffed Chicken Rosa

• 4 boneless chicken breasts (about 4 oz. each)
• salt and black pepper
• 8 slices prosciutto (thin slices)
• 2 ounces mozzarella cheese, cut into 1/2 oz. slices
• 1 cup fresh spinach leaves, stems removed and chopped
• 4 tablespoons all-purpose flour, divided
• 1 tablespoon olive oil
• 1 tablespoon butter
• 12 cup chicken broth
• 12 cup white wine (I used sauvignon blanc)
• 1 tablespoon heavy cream
• 12 cup Italian-style crushed tomatoes
• 2 tablespoons Italian parsley, chopped

1. Preheat oven to 350F.
2. Trim fat from chicken breasts.
3. To form a pocket, cut each chicken breast horizontally almost to opposite edge.
4. Fold back top half of chicken breast; sprinkle lightly with salt and pepper.
5. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast.
6. Fold top half of breasts over filling.
7. (I secure the seam with toothpicks).
8. Spread 3 TBSP flour on plate.
9. coat chicken in flour, shaking of excess.
10. Lightly sprinkle each breast with salt and pepper.
11. Heat oil and butter in a large skillet over medium heat.
12. Place chicken in skillet and brown on all sides, about 4 minutes.
13. Transfer chicken to a shallow baking dish.
14. (do not wash skillet.
15. Reserve it for making the sauce.)
16. Bake 10-15 minutes or until juices run clear.
17. Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl.
18. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens.
19. Add crushed tomatoes and parsley and cook 1 more minute.
20. Remove toothpicks from chicken breasts.
21. Pour sauce over chicken breasts and enjoy.

chicken breasts, salt, mozzarella cheese, fresh spinach leaves, allpurpose flour, olive oil, butter, chicken broth, white wine, heavy cream, italianstyle crushed, italian parsley

Taken from www.food.com/recipe/stuffed-chicken-rosa-450585 (may not work)