Butterfly Mediterranean Stuffed Chicken Breasts

Directions

1. Butterfly the chicken breasts. Heat 1 tsp. extra virgin olive oil in a wide frying pan over medium-high heat. Add in green onions and cook for 1 minute. Add in mushrooms, Italian seasoning and wine. Cook, stirring occasionally, till mushrooms release their liquid. Continue cooking till pan juices evaporate. Stir in spinach and remove from heat. Let mix cold, then stir in cheese.
2. Place chicken on work surface. On each piece, place a half slice of prosciutto. Mound a sixth of the spinach mix across one wide end of breast.
3. Roll up breast; don't mix in sides. Place rolls, seam side down, in an oiled shallow baking pan. Brush remaining 2 tsp. oil over rolls. Cover and refrigerateas long as overnight.
4. Prepare sauce: Heat oil in a wide frying pan over medium heat. Add in onion and cook for 3 min. Add in garlic and tomatoes. Simmer till most of the pan juices have evaporated, 15 to 20 min. Season with salt and pepper to taste. This sauce is slightly chunky. If you prefer a smoother sauce, puree in a blender.
5. Preheat oven to 350 degrees. Spoon a little sauce over each roll. Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min. Cut each breast into 4 or possibly 5 slices and rearrange in its original shape.
6. Reheat remaining tomato sauce and spoon over each serving.
7. Makes 6 servings.