Chicken Spinach Roll-Ups With Lemon Dijon Sauce

Ingredients

• 2 (6 ounce)  boneless skinless chicken breast halves

• kosher salt
• fresh ground black pepper
• 4 slices swiss cheese
• 4 slices black forest ham (thinly sliced)
• 1/2 cup baby spinach
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1/2 lemon, zested and juiced
• 1/8 cup fresh flat-leaf parsley, chopped

Directions

1. 1

   Halve the chicken breasts horizontally separating each into 2 cutlets.

2. 2

   Place cutlets in a freezer plastic storage bag and pound into 1/8-inch thick cutlets.

3. 3

   Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice of ham and 1 slice of cheese. At the larger end of the breast, place a small bundle of baby spinach. Tightly wrap the chicken around the ham, cheese and spinach. The rolls should stay together, but if needed, secure with a toothpick.

4. 4

   Heat about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. When the oil is hot, use tongs to add the chicken roll-ups to skillet with the seam side down. Season the roll-ups with salt and pepper.

5. 5

   Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook the other side 4 to 5 minutes. Remove the cooked roll ups to a serving plate. If toothpicks were used, remove the toothpicks before serving.

6. 6

   Add 2 tablespoons of butter and 2 tablespoons flour to the pan used to cook the chicken, stirring well until there are no lumps.

7. 7

   Slowly stir in the chicken stock, Dijon mustard, and lemon zest, scraping up any drippings from the bottom of the pan. Simmer 1 minute.

8. 8

   Remove pan from the heat, add the lemon juice and parsley and spoon over chicken.