4 (1/4 pound) chicken cutlets 1/4 teaspoon black pepper 8 very thin slices prosciutto 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup grated Parmesan cheese 4 slices provologne cheese, each cut in half 1 tablespoon olive oil 1 (14 & 1/2 ounce) can chicken broth 1 tablespoon finely chopped fresh parsley
1. Place chicken cutlets between two pieces of plastic wrap and pound to even thickness with meat mallet or bottom of small heavy saucepan.
2. Sprinkle chicken with pepper. Place 2 slices of prosciutto on top of each cutlet. Spread spinach evenly over prosciutto and sprinkle evenly with Parmesan cheese. Top each cutlet with 1 slice (2 halves) provologne cheese. Roll up each chicken cutlet starting at tapered end. Secure each roll with toothpick.
3. Heat oil in large nonstick skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides, about 4 minutes. Add broth and cook, scraping up browned bits from bottom of skillet with wooden spoon. Bring broth to boil; reduce heat ands simmer, covered, until chicken is cooked through, about 10 minutes longer.
4. Transfer chicken to platter and keep warm. Increase heat under skillet to high and cook until pain liquid is syrupy, about 5 minutes. Pour over chicken and sprinkle with parsley.
Extra: Serve this dish with a side of whole wheat penne topped with chopped tomato and thinly sliced basil.