Instructions: Butterfly the chicken breasts. Heat 1 teaspoon olive oil in a wide frying pan over medium-high heat. Add green onions and cook for 1 minute. Add mushrooms, Italian seasoning and wine. Cook, stirring occasionally, until mushrooms release their liquid. Continue cooking until pan juices evaporate. Stir in spinach and remove from heat. Let mixture cool, then stir in cheese.

Place chicken on work surface. On each piece, place a half slice of prosciutto. Mound a sixth of the spinach mixture across one wide end of breast.

Roll up breast; do not fold in sides. Place rolls, seam side down, in an oiled shallow baking pan. Brush remaining 2 teaspoons oil over rolls. Cover and chill as long as overnight.

Prepare sauce: Heat oil in a wide frying pan over medium heat. Add onion and cook for 3 minutes. Add garlic and tomatoes. Simmer until most of the pan juices have evaporated, 15 to 20 minutes. Season with salt and pepper to taste. This sauce is slightly chunky. If you prefer a smoother sauce, puree in a blender.

Preheat oven to 350 degrees. Spoon a little sauce over each roll. Bake chicken, uncovered, until juices run clear when chicken is pierced, 30 to 35 minutes. Cut each breast into 4 or 5 slices and rearrange in its original shape.

Reheat remaining tomato sauce and spoon over each serving.

Makes 6 servings.

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