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!!!
4 boneless, skinless, chicken breasts
8 slices of prosciutto
1 lb fresh mozzarella, thinly sliced
1/2 bag fresh baby spinach
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.