Spinach and Provolone-Stuffed Chicken

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Spinach and Provolone-Stuffed Chicken(from the Weight Watchers One Pot Cookbook)
4 (1/4-pound) chicken cutlets¼ teaspoon black pepper4 very thin slices prosciutto1 (10-ounce) package frozen chopped spinach, thawed andsqueezed dry¼ cup grated Parmesan cheese2 slices reduced-fat provolone cheese, each cut in half1 tablespoon olive oil1 (14 1/2-ounce) can reduced-sodium chicken broth1 tablespoon finely chopped fresh parsley
Place chicken cutlets between two pieces of plastic wrap andpound to even thickness with meat mallet or bottom of small heavy saucepan.Sprinkle chicken with pepper. Place 1 slice of prosciuttoon top of each cutlet. Spread spinach evenly over prosciutto and sprinkle evenly with Parmesan. Top each cutlet with ½ slice of provolone. Roll up upeach chicken cutlet starting at tapered end. Secure each roll with toothpick.
Heat oil in large nonstick skillet over medium-high heat.Add chicken rolls and cook until golden brown on all sides, about 4 minutes.Add broth and cook, scraping up browned bits from bottom of skillet with woodenspoon. Bring to boil; reduce heat and simmer, covered, until chicken is cooked through,about 10 minutes longer.
Transfer chick to platter and keep warm. Increase heat underskillet to high and cook until pan liquid is syrupy, about 5 minutes.  Pour over chicken and sprinkle with parsley.
Tips: don’t use colored toothpicks to secure the rolled-upchicken; the color will transfer and you’ll have red or blue chicken. Also, Ifound the prosciutto to be very hard to separate since the slices were so thin –I say just work with it and if it tears, don’t worry about it. Also, veryimportant: my syrupy sauce took longer than 5 more minutes of cooking, and Ileft it unattended for a minute and it burned! Don’t do this. Stick with it andyou’ll get a good sauce. Notice, there is no sauce in my picture.
I served my stuffed chicken with a garden Rotini tossed withbrowned butter and sea salt. Enjoy!