1. Cook the spinach (four minutes in a covered Corningware dish in the microwave does it for me). 2. Drain/squeeze out all of the water (be careful, it will be very hot) and set aside. 3. Slice the chicken breast into thin slices. 4. Each large breast should make about three slices around a quarter inch thick. 5. Pound each of the chicken slices thin enough so it will be easy to roll up (about an eighth of an inch thick) 6. On each piece of chicken place one slice of Proshiutto, spread one third (if you have three pieces) of the spinach, top with a layer of Parmesan cheese. 7. Carefully roll up each piece of chicken into a tight roll (roll down the length of the slice, not across the width). 8. Fasten each roll with two toothpicks or, if you prefer, tie with twine. 9. Sprinkle each piece with a shake or two of the spices to your taste. 10. Get the pasta water ready so everything will be done at the same time. 11. In a large skillet that can be covered brown the chicken rollups on all sides (use olive oil if you like). 12. When browned sufficiently, put the can of chicken stock and the can of mushrooms (drained first) into the skillet. 13. Bring to a boil and cover. 14. Keep a rolling boil while cooking. 15. Dump the pasta into the boiling pasta water when the chicken comes to a boil and set the timer for ten minutes. 16. After five minutes turn the chicken rolls over. 17. After another two minutes (three minutes remaining) remove the cover from the pan so the stock reduces some. 18. You will likely have to increase the heat to keep the stock boiling when the cover comes off. 19. After ten minutes, everything is done. 20. Drain the pasta and dish. 21. Place one of the chicken rollups on each bed of pasta. 22. Spoon some of the stock and mushrooms over the dish and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
