Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless breast of veal
1/4 ts Pepper
2 ts Poultry seasoning
2 ts Basil
1 1/2 ts Garlic powder
20 oz Frozen chopped spinach;drain
1 ts Salt
2 c Mozzarella cheese; shredded
1 ea Red or yellow pepper;chopped
2 tb Olive oil
13 3/4 oz Chicken broth
1/4 c White wine; dry, or water
3 tb Cornstarch

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. 524cal,58g pro, 58g protein, 7g
carbo, 27g fat, 628mg sodium,
245 mg cholesterol.

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