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Ingredients

• 4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied into large cutlets*
• Salt and pepper
• 2 tablespoons chopped sage leaves
• 8 slices prosciutto, other deli sliced meat that is not smoked may be substituted
• 1/2 pound fontina cheese, thinly sliced, Italian or Danish, available in specialty cheese case usually located near deli section of larger markets
• 1/2 cup all-purpose flour, plus 1 tablespoon
• 1/4 cup extra-virgin olive oil
• 2 tablespoons butter
• 8 baby portobello (crimini) mushrooms, sliced
• 1 cup chicken stock, available in boxes on soup aisle, chicken broth may be substituted
• 2 cloves garlic, chopped
• 1 pound triple washed spinach

Description

Food Network Invites You To Try This Chicken And Ham Rolls With Spinach Recipe From Rachael Ray.

Food Network