Nutritional Information Calories: 310 Fat: 15g Protein: 32g Carbohydrates: 12g Cholesterol: 70mg Sodium: 920mg Servings Serves 6 to 8. Time To Cook Preparation time: 40 minutes. Total time: 1 hour 10 minutes. Italian Chicken Carciofi With Rice Pilaf Ingredients 4 boneless, skinless chicken breasts, about 6 to 8 ounces each 4 slices prosciutto, thinly sliced 2 slices provolone cheese, halved & thinly sliced 1 cup fresh spinach 1/2 cup shredded carrots 1 9 ounce box frozen Birds Eye artichoke hearts, thawed Kitchen string or twine Basic white baking flour 4 Tbsp olive oil of your choice 1 cup chicken broth 16 ounces of Contadina crushed tomatoes preferably with Italian Herbs Pinch of basil spice Pinch of oregano spice Directions Place chicken breasts, smooth side up in a plastic food storage bag. Pound both sides of breast with meat tenderizer mallet to even thickness (about 1/4 inch). (For best results, start in center, pounding outwards.) Place 1 slice prosciutto and half slice cheese on each breast. Layer spinach, carrots and 1/2 of the artichoke hearts in equal amounts atop each breast. Carefully roll chicken breasts, long side to long side, into log-shaped rolls (roulades). Tie each roulade securely with 3 pieces kitchen string; dust each lightly with pan searing flour. Heat oil in braising pan on MEDIUM-HIGH. When oil begins to smoke faintly, add meat to pan. When lightly browned, turn; continue browning on all sides. Add remaining artichokes, chicken broth and crushed tomatoes(crushed tomatoes seasoned with pinch of basil & oregano). Cover; reduce heat to MEDIUM-LOW. Simmer about 20 min; remove cover. Simmer 10 min. Remove meat from pan; cut off strings and remove. Slice roulades into discs; serve with sauce. OPTION: Top with shredded Asiago cheese and serve with your favorite rice pilaf dish mix.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.