Cheesy Prosciutto Chicken Rollatini

🥘 Ingredients

• black pepper
  pinch
• butter
  2 tbsp
• chicken cutlets
  2 pieces
• chicken stock concentrate
  1 pack
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• garlic powder
  ½ tsp
• lemon
  1 unit
• mozzarella cheese
  ½ cup
• olive oil
  2 tbsp
• potatoes
  2 units
• prosciutto
  2 oz
• salt
  pinch
• shallot
  1 unit
• spinach
  2 c
• tomato
  1 unit
• zucchini
  1 unit

🍳 Cookware

• large baking sheet
• medium pot
• medium pan

1. 

   1

   Preheat oven to 425°F with rack on top position. Wash and dry all produce. 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 . Set aside cream sauce base , mozzarella cheese , prosciutto , and chicken stock concentrate .

   zucchini: 1 unit, shallot: 1 unit, tomato: 1 unit, spinach: 2 c, lemon: 1 unit, cream sauce base: 2 tbsp, mozzarella cheese: ½ cup, prosciutto: 2 oz, chicken stock concentrate: 1 pack
2. 

   2

   Pat chicken cutlets dry with paper towels and season all over with salt and black pepper . Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Remove top plastic wrap, layer with prosciutto and mozzarella cheese, roll tightly, and secure.

   chicken cutlets: 2 pieces, salt: pinch, black pepper: pinch
3. 

   3

   Place rollatini seam-side down on a large baking sheet . Toss zucchini on the opposite side with a drizzle of olive oil , salt, and pepper. Roast on top rack until chicken is cooked through and zucchini is tender ⏱️ 15 minutes .

   olive oil: 2 tbsp
4. 

   4

   Meanwhile, to a medium pot with drained potatoes , add butter , garlic powder , a pinch of salt, and pepper. Mash until smooth.

   potatoes: 2 units, butter: 2 tbsp, garlic powder: ½ tsp
5. 

   5

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add remaining shallot and cook, stirring occasionally, until softened and lightly browned ⏱️ 2 minutes . Stir in cream sauce base and chicken stock concentrate diluted with water. Cook until thickened ⏱️ 3 minutes .

   cooking oil: 1 tbsp
6. 

   6

   Transfer rollatini to a cutting board and cut into 5-6 slices each.