Stuffed Chicken Rolls In Tomato Sauce
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Yellow onion||1 Medium, finely chopped|
|Mushrooms||6 Ounce, finely chopped|
|Smoked ham/Proscuitto||4 Ounce, finely chopped|
|Frozen chopped spinach||20 Ounce, drained (Two 10 Ounce Packages)|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain white rice/Soft bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Whole skinned boned chicken breast||4 , halved and pounded 1/4 inch thick|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Marinara sauce||40 Ounce (Two 20 Ounce Jars)|
|Small white onions||10 Ounce, thawed and drained (1 Package)|
|Basic chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs), canned|
Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the yellow onion and mushrooms and saute, stirring, for 3 minutes.
Add the ham and half of the spinach and cook, stirring, 3 minutes more.
Transfer to a bowl and add the garlic, rice, cheese, salt, and pepper.
Spoon 1.8 of the stuffing onto the center of each piece of chicken, leaving a 1/2 inch border all around, and roll up.
Tie the ends of each roll with string.
Dredge the chicken rolls in the flour, shaking off any excess.
Heat the remaining oil in a 3-quart flameproof casserole over moderate heat for 1 minute .
Add the chicken rolls and brown on all sides about 5 minutes.
Add the marinara sauce, white onions, remaining spinach, and stock.
Bring the liquid to a boil, adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Transfer the chicken rolls to a platter, remove the strings, and spoon the sauce on top.