Ingredients:

* 12 6 oz. Double lobed chicken breasts, thawed & pounded flat (skin side down)
* 1/2# Fresh spinach, cleaned & washed no stems
* 12 oz. Shaved prosciutto ham
* 12 Slices provolone cheese
Place on chicken, roll, pan

* 2 c. Parrade breadcrumbs
* 1 T. Dried basil, oregano
* 1 tsp. Pepper, salt
* 1/2 c. Fresh Parmesan
Mix
Egg wash chicken & sprinkle with breadcrumb mixture

Bake at 3500 for 45 min.

Heat 1 qt. Alfredo sauce
3 oz. alfredo on plate, slice stuffed chicken Place on top of alfredo sauce
Serve with rice & fresh vegetables

-Executive chef Mark Klukken