Pesto-stuffed chicken breasts

This recipe is from "An Occasion to Gather: Milwaukee Entertains" by the Junior League of Milwaukee.

Ingredients:
1 pound fresh spinach
1 T. olive oil
2 shallots finely chopped
2 T. butter or margarine
1/2 cup ricotta cheese
1/4 cup pesto
1/4 cup pine nuts toasted
1 egg yolk, lightly beaten
1/2 t. seasoned salt
1/8 t. pepper
8 boneless skinless chicken breasts
4 (1/8 inch thick) slices prosciutto, cut into halves
3 T. butter or margarine
3 T. fresh lemon juice
pesto
olive oil
lemon slices
Preheat oven to 350 degrees.

Stuffing:
In a non-stick skillet over medium heat, saute spinish in olive oil for 2 minutes. Place spinach in a colander and rinse with cold water to stop the cooking process. Drain. Press excess moisture from spinach, then chop.

In a skillet over low heat, cook shallots in butter,stirring frequently. In bowl, combine spinach, shallots, cheese, pesto, pine nuts, egg yolk, seasoned salt and pepper, mixing well. Set aside.

Pound chicken between sheets of waxed paper until flattened. Top each chicken breast with 1/2 slice prosciutto and spread with 1/8 of the stuffing. Starting as small end, roll to enclose filling and arranged seam side down in a greased baking dish.

In a small bowl mix butter and lemon juice. Drizzle butter mixture over chicken rolls. Bake in preheated oven 20 to 25 minutes or until chicken is cooked through, basting occasionally with pan juices. To serve, slice chicken and drizzle with pesto thinned with olive oil. Garnish with lemon slices. Makes 8 servings.