Italian Chicken Spirals - chicken

Method

• Place a chicken breast half, boned side up, between 2 pieces of plastic wrap.
• Pound chicken lightly to 1/4-inch thickness.
• Repeat with remaining chicken breast halves.
• Set aside.
• Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink.
• Drain spinach on paper towels.
• Place a chicken breast half, smooth side down, on a cutting board or other flat surface.
• Season with salt and pepper.
• Arrange a slice of prosciutto on chicken.
• Spread a rounded tablespoon of cheese evenly over prosciutto.
• Arrange a spinach leaf on top.
• Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan.
• Repeat with remaining chicken breast halves.
• Combine olive oil and paprika; brush over chicken.
• Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly.
• Cover and refrigerate several hours.
• For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container.
• Cover and process or blend until almost smooth.
• Cover and chill up to 4 hours.
• To serve, trim off ends of chicken rolls.
• Cut each chicken roll into 6 slices.
• Arrange slices on serving plate.
• Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired.
• Makes 36 appetizers.
• Make-Ahead Tip: Prepare chicken.
• Cover and chill up to 8 hours.
• Prepare mayonnaise.
• Cover and chill up to 4 hours.