2 cups fresh spinach leaves
4 skinless, boneless chicken breasts
1 cup seasoned bread crumbs
½ cup mixed minced fresh herbs (basil, parsley, chives, etc.)
2 green onions, minced
1 clove garlic, minced
2 large eggs, lightly beaten
Pepper to taste
4 very thin slices prosciutto
Orange slices for garnish

Drop spinach into medium saucepan of boiling water and boil until limp, about 30 seconds. Immediately drain and cool under cold running water. Pat dry.

Using meat mallet, pound chicken breasts to 1/2 -inch thickness between sheets of plastic wrap.

Combine bread crumbs, herbs, onions and garlic in a bowl. Add eggs and pepper and stir until blended.

Heat oven to 375°. Turn chicken breasts skinned side down. Cover each with a layer of spinach and prosciutto. Spoon bread crumb mixture evenly over prosciutto. Roll up each breast, starting from the side, and secure with wooden toothpicks or skewers. Place breasts in baking dish just large enough to hold them. Cover with a piece of parchment or waxed paper. Bake until cooked through and very firm to the touch, 25 to 30 minutes. Let stand 10 minutes. Slice and arrange on a platter garnished with orange slices.