500g of chicken fillets
Ground black pepper
6 slices of prosciutto (you can use any salted ham or bacon)
250g of chopped spinach
3 tablespoons of vegetable oil
1/4 cup of grated Parmesan cheese
400g of chicken broth
2 tablespoons of juice
How to make it:
Pound the chicken with a mallet. Cut it into 6 pieces. Add salt and pepper and place a slice of prosciutto on each bit of chicken.
Combine the chopped spinach with a tablespoon of vegetable oil , salt, and pepper.
Spread the spinach over the chicken pieces, and sprinkle them with the Parmesan. Roll up the chicken, and fix the sides with toothpicks.
Heat up 2 tablespoons of oil at a heat . Fry all sides of the chicken for two minutes. they ought to turn a golden color.
Add the chicken broth and juice and convey the dish to a boil. Adjust the temperature to a medium setting and cook the chicken for 10 minutes until it’s done.
Place the chicken on a plate. Simmer the sauce for five more minutes – there’ll be about 2/3 cup of sauce left. Add salt and pepper consistent with taste.
Take the toothpicks out of the chicken. Add the sauce and serve the dish.