Chicken Roll-Ups Florentine


1 ½ -2 cups shredded mozzarella or provolone cheese

3 ½-4 cups of spinach, roughly chopped

1 tsp Italian Spices (I like McCormick's Italian Grinder)

1 tsp. garlic powder

¼ cup + 1 tsp Flying Olive Arbequina Extra Virgin Olive Oil or any Flying Olive Mild-Medium EVOO of Choice , divided

1 cup unflavored breadcrumbs

8 thin slices of smoky deli ham or thinly sliced prosciutto (shown in photo)

8 boneless skinless thinly sliced chicken breasts, about 4 oz each, rinsed and patted dry



Preheat oven to 350 degrees.  Grease a baking dish with a little Flying Olive Arbequina EVOO.

Toss spinach, cheese, Italian spices, and garlic powder together.  Pour Flying Olive EVOO on a plate.  Pour the breadcrumbs on another plate.

Take a piece of chicken and place on the plate with Flying Olive EVOO.  Turn over so that it is coated on both sides with the oil.  Dredge in breadcrumbs, turning so that the piece is well coated.  Set on a third plate and place a piece of ham over the breaded chicken breast.

Spoon the spinach/cheese mixture the small end and roll up.  Hold together with a toothpick.  Place each roll-up in the baking dish. Continue using all the chicken and ham pieces.

Bake in the oven for about 25-35 minutes or until the chicken is cooked through, and spinach and cheese mixture has melted. Remove toothpicks before serving.

Note: You may use all sorts of combinations inside of your roll-ups: Pepperoni and cheese slices, grated veggies, or cheese and tomatoes to suggest a few!

Submitted by Barb L.