1 boneless chicken breast
Salt & freshly ground pepper to taste
Prosciutto, sliced
1 (8 oz.) pkg. frozen chopped spinach, thawed & drained
1 egg, beaten
1/4 c. ricotta cheese
2 tbsp. grated Parmesan cheese
1 med. garlic clove, minced
1/2 tsp. oregano
3 tbsp. olive oil
1 c. dry white wine
2 tbsp. marsala
4 tbsp. butter, cut into 4 pieces
2 tbsp. fresh chopped parsley (opt.)

Lay boneless breast pieces, overlapping edges, between 2 sheets of plastic wrap. Pound pieces into large 1/4" thick rectangle. Remove plastic wrap and season with salt and pepper. Lay overlapping Prosciutto slices over chicken leaving a 1/2" border, uncovered.

Blend spinach, egg, cheeses, garlic, oregano, salt and pepper together. Spread spinach mixture over ham. Roll chicken jelly roll style around filling. Fold in edges to make neat package. Tie chicken roll with twine or dark sewing thread in several places to secure.

Heat oil in a flame proof casserole and saute the roulade until lightly browned on all sides, 8 to 10 minutes.

Preheat oven to 350°F. Remove roll, discard oil. Add wine and marsala to dish, bringing to boil. Return chicken to pan and cover. Transfer to preheated oven and bake 20 minutes.

Transfer roulade to serving dish and keep warm. Bring pan juices to a boil on top of stove; remove from heat and whisk in butter, salt and pepper and parsley. Serve and enjoy.