Directions

1. 1

   Place each chicken breast on a cutting board. If the breast is partially split at the thickest point (butterfly-cut), open it further so it lies flat. Using a meat mallet or the bottom of a heavy glass, firmly pound the chicken to an even thickness of about 1/4 inch, working from the center outward. This ensures even cooking throughout.

2. 2

   Pour the marinara sauce into a large skillet and warm over medium heat until it begins to simmer gently. Maintain a gentle simmer throughout cooking.

3. 3

   Lay each pounded chicken breast flat on your work surface. Layer one slice of prosciutto on top, then divide the spinach equally among the breasts, placing it on top of the prosciutto. Sprinkle the shredded mozzarella evenly over the spinach on each breast.

4. 4

   Starting at one of the shorter ends, tightly roll each chicken breast toward the other end, enclosing the filling completely. Secure each roll with kitchen string tied at two or three points along the length, or use wooden skewers inserted through the roll to hold it closed. Trim any excess string or skewer ends.

5. 5

   Carefully transfer each chicken roll into the warm marinara sauce. Cover the skillet and reduce heat to medium-low. Simmer for approximately 15 minutes, turning the rolls over halfway through cooking to ensure they cook evenly on all sides. Use a meat thermometer to verify that the internal temperature of the thickest part of each roll has reached 165°F (74°C), which indicates the chicken is fully cooked and safe to eat.

6. 6

   Using tongs, transfer the cooked chicken braciole to a serving plate. Allow the rolls to rest for 3 to 4 minutes before serving.

7. 7

   Remove and discard the kitchen string or wooden skewers. Serve the braciole whole or sliced into 1-inch rings, topped with the warm marinara sauce from the pan. Garnish with the roughly ground black pepper and serve immediately while hot.