Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brush each chicken cutlet with olive oil and season with salt and pepper.

    Advertisement
  • Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.

  • Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.

  • Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

Nutrition Facts

397.5 calories; protein 40.5g 81% DV; carbohydrates 3.5g 1% DV; fat 20.3g 31% DV; cholesterol 105.1mg 35% DV; sodium 708.5mg 28% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2007
I am actually rating my version of this recipe. I bought thin cut chicken breasts rolled them up with FRESH spinach proscuitto provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish poured in the garlicky olive oil from the pan added about a tablespoon of butter tore up a couple of sage leaves poured in some white wine covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome awesome. It was one of the best things I have ever made. The sage made it. Read More
(60)

Most helpful critical review

Rating: 3 stars
03/10/2006
I feel that this recipe has a lot of potential but should be baked instead. I loved the combination of ingredients but the chicken got dried out very easily as I was waiting for all of the wine to evaporate. I will try baking it as others suggested the next time I try this recipe. I served with Pesto Pasta and a Blue Cheese Salad. Read More
(5)
41 Ratings
  • 5 star values: 20
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/24/2007
I am actually rating my version of this recipe. I bought thin cut chicken breasts rolled them up with FRESH spinach proscuitto provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish poured in the garlicky olive oil from the pan added about a tablespoon of butter tore up a couple of sage leaves poured in some white wine covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome awesome. It was one of the best things I have ever made. The sage made it. Read More
(60)
Rating: 5 stars
09/05/2005
I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!! Read More
(29)
Rating: 4 stars
01/22/2006
I used this recipe as a gude and made the following modifications. Flattened chicken breast as suggested placed proscitto on top placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up spayed some oil on top then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time. I baked them in the oven at 180 C for 40 minutes. I didn't Read More
(22)
Advertisement
Rating: 5 stars
12/28/2005
This was incredible. So far it is the best thing I have made from this site. I made 4 breasts and suffed them with the amounts I like of each ingredient like extra spinach. I used extra wine in the skillet so that I could make a wine sauce after I took the chicken out. It was great toghether. Read More
(16)
Rating: 5 stars
01/26/2010
After reading several reviews I made a few alterations to this recipe but have to give credit to Crystal for providing the basis of a delicious recipe! I layered prosciutto provolone and fresh spinach leaves on the pounded chicken breasts and add some chopped sage leaves; rolled them up and secured with toothpicks. I then browned them in 2 tbs. olive oil. Added a little salt and fresh ground pepper. When they were evenly browned on all sides I took them out of the pan and put them in a baking dish. I added a cup of white wine to the pan and let it reduce for about 10 minutes. I then added the wine to the baking dish and put it in a 350 oven for about 25 minutes. Everyone raved at this dish! Restaurant quality! I can't wait to make it again --so delicious!! Read More
(12)
Rating: 4 stars
01/18/2007
This was a great dish....but only because I altered it. First I used fresh spinach instead of frozen...it was a great taste I could not imagine using limp frozen spinach. Also I folded the breasts in half and closed with toothpicks instead of rolling it. Then I cooked the chicken in the pan for only a minute or two on each side. Then I moved it to a baking dish poured in the wine and let it bake in the oven....I think I was about 400 degrees for 35 minutes or so. I used a baster a few times to baste the wine over the chicken. I served it with Garlic Parmezan Orzo...(also found on here) and Asaparagus. It was a dinner that my guests complimented me on all night! Read More
(8)
Advertisement
Rating: 4 stars
09/17/2007
This dish came out great I took some suggestions from other readers-I used fresh spianch and sauteed the spinach with some mushrooms and garlic. I lightly breaded the chicken with italian seasoning browned it a bit in the wine and then baked it in the oven. I added some chickenn broth garlic and mushrooms to the left over wine to make a nice sauce! Read More
(8)
Rating: 4 stars
01/29/2006
This tastes great! A great side dish for this is Italian Zucchini Saute. Read More
(6)
Rating: 5 stars
04/11/2011
Excellent recipe but i also made a few changes. Used chicken cutlets and pounded them even thinner. Sprinkled each with kosher salt and garlic powder before laying ingredients I did use frozen chopped spinach ( its all I had on hand) Used toothpicks to hold closed then I sprinkled with italian breadcrumbs and browned them lightly in olive oil and garlic. then I set them aside in a corningware and made an awesome sauce with the pan drippings and chicken broth and MORE garlic ( we LOVE garlic). added a drop of lemon juice and a little bit of white wine and some fresh chopped parsley. Added the sauce to the Corningware and sprinked with fresh grated cheese. cooked in the oven for 30 min. Basted a couple of times. Some of the cheese melted out but it made the sauce even tastier! Not dry at all and my husband was raving. I froze 4 of them and some of the sauce to eat again next week. Definitely a keeper. Thanks Crystal! Read More
(5)
Rating: 3 stars
03/10/2006
I feel that this recipe has a lot of potential but should be baked instead. I loved the combination of ingredients but the chicken got dried out very easily as I was waiting for all of the wine to evaporate. I will try baking it as others suggested the next time I try this recipe. I served with Pesto Pasta and a Blue Cheese Salad. Read More
(5)