Serves 4

1/2 cup ricotta or cottage cheese
1/4 cup mozzarella cheese
2 tablespoons grated Parmesan cheese
1 cup chopped cooked spinach
4 chicken cutlets (4 ounces each),
pounded 1/4 inch thick
1 teaspoon butter or margarine

For the sauce:

3/4 cup milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 teaspoon butter or margarine
3/4 cup shredded cheddar cheese

1. Preheat oven to 400 degrees. In a small bowl, combine ricotta, mozzarella, and Parmesan. Mix well. Drain spinach well. Spread ¼ cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, tightly roll up cutlets, jelly-roll style. I use toothpicks to hold the chicken together.

2. In a medium nonstick skillet, melt butter over medium-high heat. Add
cutlets; cook, turning frequently, until browned, about 2 minutes. Place
in a baking dish.

3. To prepare sauce, in a small bowl, stir together milk, broth, and
cornstarch. Melt butter in same skillet over medium heat. Add milk mixture, cook, stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. Pour over cutlets.

4. Bake until browned and bubbling, about 15 minutes. Serve chicken immediately.