1. Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. 2. Pound chicken lightly to 1/4-inch thickness. 3. Repeat with remaining chicken breast halves. 4. Set aside. 5. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. 6. Drain spinach on paper towels. 7. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. 8. Season with salt and pepper. 9. Arrange a slice of prosciutto on chicken. 10. Spread a rounded tablespoon of cheese evenly over prosciutto. 11. Arrange a spinach leaf on top. 12. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. 13. Repeat with remaining chicken breast halves. 14. Combine olive oil and paprika; brush over chicken. 15. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. 16. Cover and refrigerate several hours. 17. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. 18. Cover and process or blend until almost smooth. 19. Cover and chill up to 4 hours. 20. To serve, trim off ends of chicken rolls. 21. Cut each chicken roll into 6 slices. 22. Arrange slices on serving plate. 23. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. 24. Makes 36 appetizers. 25. Make-Ahead Tip: Prepare chicken. 26. Cover and chill up to 8 hours. 27. Prepare mayonnaise. 28. Cover and chill up to 4 hours. ---------------------------------------------------------------------------
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Ingredients
