2 chicken cutlets, pound until flat
Frozen spinach, cook and drain well
Butter, as desired
Sharp white Cheddar cheese, as desired
Salt and pepper to taste
1 tsp. olive oil
1 tsp. butter
2 cloves garlic
1 1/2 c. Marsala

Serve with spaghetti with dash of nutmeg, if desired.

Pound chicken until flat. Cook frozen spinach and drain well. Put drained spinach in middle of chicken cutlet. Flatten down, add pats of butter. Cut sharp white Cheddar cheese in small pieces. And add some cheese into spinach too. Salt and pepper. Roll chicken, put skewers in to keep spinach and cheese from spilling out.

In frying pan, add 1 teaspoon olive oil and 1 teaspoon butter, 2 cloves garlic, chop fine, heat. Add chicken, brown 1 minute. Add 1/2 cup marsala wine, cover and cook 10 minutes. Flip when needed. Cook until dissolved. Add 1 cup marsala, uncover and cook until chicken is done. Remove chicken cutlets. Add flour and milk to juice, cook until done. Add dash of nutmeg to sauce. Pour over chicken when done and serve.