4 Whole Chicken Breasts — * See Directions
3/4 Pound Sliced Deli-Style Ham — ** See Directions
3/4 Pound Provolone Cheese — Thinly Sliced
1 Pound Cream Cheese — Softened
1 Pound Spinach Leaves — Stemmed and rinsed
Poultry Seasoning — To Taste Salt — To Taste Pepper — To Taste
* Boneless, whole, shaped like a heart, 10 to 12 ounces each, butterflied from center out.
** Virginia Baked type, sliced thin, low-fat %.
Lay the butterflied breasts flat and season with poultry seasoning, salt and pepper. Divide and spread the cream cheese evenly over each breast. Lay spinach leaves over cream cheese to cover each breast. Lay ham slices over spinach, then finish with provolone cheese. Roll each chicken breast up lengthwise and secure with toothpicks . Place in single layer in lightly greased baking dish.
Place in a pre-heated 350 degree oven 30 to 45 minutes, or till done.
The cooked breast can be served whole, or sliced into medallions and placed in a decorative manner on a serving dish.
Options : Frozen spinach, thawed and well drained, can be used. Another cheese like Swiss or Gruyere can be substituted. A smoked flavored ham is nice, or try your favorite brand. Marinate the breast in a strong chicken stock, or sprinkle a little powdered bouillon over the chicken before layering. Julienned red bell pepper placed every few inches between spinach and ham, for color.
The recipe can be prepared the day before it’s cooked. This recipe can serve 4 to 6 people, depending on presentation and appetite of the guests.