Recipe for Veal Roast Florentine 
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Yield:
1
Ingredients:
Amount Ingredient
4 lb Boneless breast of veal
1/4 tsp Pepper
2 tsp Poultry seasoning
2 tsp Basil
1/2 tsp Garlic powder
20 oz Frozen chopped spinach drain
1 tsp Salt
2 cup Mozzarella cheese shredded
1 x Red or yellow pepper chopped
2 tbl Olive oil
3/4 oz Chicken broth
1/4 cup White wine, dry or water
Instructions:
Instructions: DIRECTIONS - SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.

COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.

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