4 boneless skinless chicken breasts
4 thin slices prosciutto
4 slices of provolone cheese
1 package of frozen chopped spinach, thawed and drained
3 tablespoons Italian Cheese & Herb Philadelphia Cooking Creme
1/2 cup dry white wine
salt and pepper
Preheat the oven to 350 degrees. Pound chicken breast flat and sprinkle each one liberally with salt and pepper. Top each with a slice of provolone and approximately 1/-2 tablespoons spinach.
Roll each and wrap with prosciutto.
Place each in a pan with a small amount of olive oil. Cook until browned on all sides.
Add the cooking cream and wine and place in the oven for 20-30 more minutes until cooked all the way through. Spoon sauce over chicken before serving.
(The chicken will cook faster depending on the thickness of chicken.)