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Veal roast florentine

Yield: 1 Servings

Ingredients:

• 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 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

Instructions:

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.

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