Stuffed Chicken Rosa

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Trim fat from chicken breasts.
3. 3
   To form a pocket, cut each chicken breast horizontally almost to opposite edge.
4. 4
   Fold back top half of chicken breast; sprinkle lightly with salt and pepper.
5. 5
   Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast.
6. 6
   Fold top half of breasts over filling.
7. 7
   (I secure the seam with toothpicks).
8. 8
   Spread 3 TBSP flour on plate.
9. 9
   coat chicken in flour, shaking of excess.
10. 10
    Lightly sprinkle each breast with salt and pepper.
11. 11
    Heat oil and butter in a large skillet over medium heat.
12. 12
    Place chicken in skillet and brown on all sides, about 4 minutes.
13. 13
    Transfer chicken to a shallow baking dish.
14. 14
    (do not wash skillet.
15. 15
    Reserve it for making the sauce.)
16. 16
    Bake 10-15 minutes or until juices run clear.
17. 17
    Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl.
18. 18
    Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens.
19. 19
    Add crushed tomatoes and parsley and cook 1 more minute.
20. 20
    Remove toothpicks from chicken breasts.
21. 21
    Pour sauce over chicken breasts and enjoy.