Veal roast florentine... magazine *** jo

1 Servings

Ingredients

Quantity Ingredient
4 pounds Boneless breast of veal
¼ teaspoon Pepper
2 teaspoons Poultry seasoning
2 teaspoons Basil
1½ teaspoon Garlic powder
20 ounces Frozen chopped spinach;drain
1 teaspoon Salt
2 cups Mozzarella cheese; shredded
1 each Red or yellow pepper;chopped
2 tablespoons Olive oil
13¾ ounce Chicken broth
¼ cup White wine; dry, or water
3 tablespoons Cornstarch

Directions

DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,½ T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED

PEPPER WITH REMAINEING 1½ 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 ½ 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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