Pollo alla Fiorentina

The weekend on cape Cod, if cold, was a nice one! We got a lot done in the yard...Bob took the "Wild Thing" out (aka. the chain saw) and cut down some trees and branches. I was at the pit burning all the debris! And on Sunday, more raking! Yard work never ends! But we are now ready for spring, if it ever shows up!...Yes we had snow on Monday!
After the weekend's labor came time for Sunday night dinner. I tried something I had never made before...Chicken Florentine! Dylan helped me make the oven roasted tomatoes ...et voila!!!

Chicken Florentine

Serves 8


4 boneless, skinless, chicken breasts
8 slices of prosciutto
1 lb fresh mozzarella, thinly sliced
1/2 bag fresh baby spinach
Salt, pepper
Olive oil


Slice the chicken breasts horizontally. Pound each cutlet until thin (about 1/8th of an inch).
Place the cutlets flat on a board. Place a slice of prosciutto on top of it, then cover with the mozzarella and finish with a handful of spinach. Season with pepper (hold on on the salt as the prosciutto and the mozzarella may already be salty).

Roll the chicken on itself. Transfer on an oiled sheet pan, or other baking dish. Brush the "roulades" with olive oil and bake at 375F for about 20 minutes.

Serve with Tomatoes Provencales.