Courtesy: Chef Shelby Shober Ingredients:
4 – 4 oz Chicken breasts, tenderized
4 slices Prosciutto
1 – 6 oz bag fresh Baby Spinach
2 – 3 sprigs fresh Thyme
2 – 3 Tbsp Olive Oil
½ Cup Parmesan, shredded
2 – 3 Cups Chicken Broth (low salt)
1 lemon
Kosher Salt & Black Pepper to taste

Preparation: Sauté the baby spinach in one tablespoon of the olive oil briefly. Toss in the parmesan cheese and thyme. Season with salt & pepper and set aside. Tenderize each chicken breast until they are evenly thin. Sprinkle with salt & pepper. Lay one slice of prosciutto on each breast, then add one fourth of the spinach mixture. Beginning at the small end, roll each chicken breast & secure with toothpicks. Heat the remaining olive oil in a skillet on high heat. Add the chicken & sear until golden brown on all sides. Add the chicken broth, and squeeze the lemon through a mesh strainer. Reduce heat to medium, cover, and simmer about 8 – 10 minutes until chicken is cooked through. Remove the toothpicks & serve drizzled with any remaining liquid. For a richer sauce, add ¾ cup heavy cream to the pan after chicken is removed. Return to high heat and boil, stirring frequently until sauce is thick and bubbly.