Easy Stovetop Gluten Free Chicken Braciole

Ingredients:

• 2 cups jarred or homemade gluten-free marinara sauce* (Prego, Amy's Organic, Rao's, Simply Organic, or Colavita Organic)
• 1 lb. boneless skinless chicken breasts
• 4 slices gluten free deli-thin prosciutto (Boar's Head DigiCatessen)
• 1 1/2 cups baby spinach, not packed
• 2/3 cup shredded part-skim or full fat Mozzarella cheese (or Daiya brand for dairy-free)
• 1/2 teaspoon roughly ground pepper

Instructions:

1. Using a cooking mallet or the bottom of a glass, pound the breast to 1/4-inch thick. (Most breasts are are cut almost into a butterfly shape. If this is the case, first cut the butterfly open a bit more so that it lays flat. Then pound it all out evenly. You want to ensure that the thicknesses of the breasts are all the same so that it cooks evenly and fully.
2. Add the marinara sauce to a large skillet and warm over medium heat.
3. Place slices of prosciutto, then spinach, then mozzarella on top of each breast.
4. Roll the breasts and tie the ends with kitchen string or use wooden skewers to keep them closed.
5. Add the rolls to the warm sauce in the skillet; cover and simmer for about 15 minutes on medium-low heat. Turn the rolls over as necessary for even cooking. As with all poultry, be sure to cook the chicken until it reaches an internal temperature of 165°F.
6. Transfer the chicken to a serving plate and allow to cool for a 3 - 4 minutes.
7. Remove the string and discard. Either slice the rolls and serve with additional marinara; or keep whole, top with roughly ground black pepper and serve immediately.

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