VEAL ROAST FLORENTINE... MAGAZINE *** Jo

* Exported from MasterCook *

VEAL ROAST FLORENTINE... MAGAZINE *** Jo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Meats
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound Boneless breast of veal
2 cup Mozzarella cheese -- shredded
1/4 teaspoon Pepper
1 Red or yellow pepper -- chopped
2 teaspoon Poultry seasoning
2 tablespoon Olive oil
2 teaspoon Basil
13 3/4 ounce Chicken broth
1 1/2 teaspoon Garlic powder
1/4 cup White wine; dry -- or water
20 ounce Frozen chopped spinach -- drain
3 tablespoon Cornstarch
1 teaspoon Salt

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, 245mg
cholesterol.



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