Cheesy Prosciutto Chicken Rollatini

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• cream sauce base
  8 oz
• garlic powder
  2 tsp
• lemon
  2 unit
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• potatoes
  2 lb
• prosciutto
  4 oz
• salt
  1 tsp
• shallot
  2 unit
• spinach
  5 oz
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• meat mallet
• baking sheet
• potato masher
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 20 minutes . Reserve ⅓ cup potato cooking liquid, then drain. Return potatoes to pot.

   potatoes: 2 lb
2. 

   2

   While potatoes cook, trim and slice zucchini crosswise into ½-inch-thick rounds. Halve, peel, and finely chop shallot . Dice tomato into ¼-inch pieces. Roughly chop spinach . Quarter lemon .

   zucchini: 2 unit, shallot: 2 unit, tomato: 2 unit, spinach: 5 oz, lemon: 2 unit
3. 

   3

   Pat chicken cutlets dry with paper towels; season all over with salt and black pepper . Place between two large pieces of plastic wrap. Pound with a meat mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on bottom piece of wrap, evenly arrange prosciutto and mozzarella cheese over chicken. Starting at the long side of plastic wrap closest to you, tightly roll up chicken, removing plastic wrap as you go, to form rollatini. Place rollatini, seam sides down, on one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).

   chicken cutlets: 24 oz, salt: 1 tsp, black pepper: 1 tsp, prosciutto: 4 oz, mozzarella cheese: 1 c
4. 

   4

   Toss zucchini on opposite side of sheet with a large drizzle of olive oil , salt, and pepper (for 4 servings, toss zucchini on a second sheet). Roast on top rack until chicken is cooked through and zucchini is tender, ⏱️ 18 minutes (for 4, roast rollatini on top rack and zucchini on middle rack, swapping rack positions halfway through).

   olive oil: 2 tbsp
5. 

   5

   Meanwhile, to pot with drained potatoes, add butter , ½ tsp garlic powder (you'll use the rest later), a pinch of salt, and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings). Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

   butter: 2 tbsp, garlic powder: 2 tsp
6. 

   6

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add shallot and cook, stirring occasionally, until softened and lightly browned, ⏱️ 3 minutes . Add ¼ cup plain water (½ cup for 4 servings), chicken stock concentrate , and cream sauce base . Cook, stirring occasionally, until sauce has thickened, ⏱️ 3 minutes . Stir in tomato, spinach, remaining garlic powder, and a squeeze of lemon juice (big squeeze for 4). Cook, stirring, until spinach has wilted, ⏱️ 2 minutes more. Taste and season with salt and pepper if desired.

   cooking oil: 2 tbsp, chicken stock concentrate: 2 unit, cream sauce base: 8 oz
7. 

   7

   Transfer rollatini to a cutting board. Cut into 5-6 slices each. Divide rollatini, mashed potatoes, and roasted zucchini between plates. Top rollatini with Florentine sauce. Serve.