Italian Chicken Spirals

For a delectable appetizer that will surely delight and impress your valued guests, give these Italian Chicken Spirals a shot, one of the finest recipes with chicken. Get some green spinach, white mascarpone cheese that is rolled between boneless skinless chicken breasts and pink prosciutto, and then create a colorful meal that is attractive and appealing to both the vision and the taste buds. Try the white and purple flowering kale as garnishing for a more colorful and brighter appearance.

Ingredients that you will be needing are 5 large skinless and boneless chicken breast cut in halves at about 1 ½ pounds in total, 5 thinly sliced prosciutto at about 2 1/2 ounces total, 5 medium leaves of spinach, have the stems removed, 1/4 cup of mascarpone cheese or a cream cheese will also work well, 1/2 tablespoon of olive oil, 1/4 teaspoon of paprika, 1 cup of mayonnaise, 1/4 cup of loosely packed and fresh basil, 1/4 small shallot, 1/4 clove garlic, white and/or purple kale flowering which is of course, optional.

Place the already cut in halves chicken breast, they should be boned side up in between 2 plastic wrap pieces. Lightly pound the chicken up to ¼ inch thickness. Repeat the process with remaining chicken breast that is cut in halves. Place them aside. Place the spinach leaves inside a colander; and the boiling water poured over the colander leaves settled in the sink. Using the paper towel, drain the spinach. Set a half chicken breast, smooth it side down, on a flat surface or on a cutting board. Season it with salt and little pepper. Have a slice of prosciutto arranged on the chicken. A cheese evenly spread with a rounded tablespoon over the prosciutto. Arrange the leaf of the spinach on top.