Mixture of fresh herbs, chopped- your choice (rosemary and thyme work well)
2 TBS Lemon juice
½ C Chicken Broth
1 TBS Garlic, minced
1 C Heavy Cream
Pepper/Salt to taste
Assembly:
Soak 12 pieces twine in water- each about 8” long
Pre-heat oven to 375 degrees
Use a meat tenderizer to flatten each breast of 1/8” thick
Spread on layer of cream cheese and sprinkle with the chopped herbs. Place a layer spinach and prosciutto on top of cream cheese.
Tightly roll each breast and tie with 3 pieces of twine to keep coiled during cooking
Spray each breast with Winona Pure Canola or Olive Oil and cook each chicken roll on med-high heat for a few minutes to create a crusty sear on the outside
Place the rolls on a baking sheet and place in oven. Cook for 10-15min or until the chicken is thoroughly cooked
While the chicken is in the oven:
On the stove top mix together the lemon juice, chicken broth, and garlic. Heat and slowly whisk in heavy cream (start with ½ cup and add more if needed or desired). Continue to whisk on med-high heat until sauce thickens slightly. Add salt or pepper to taste
