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VEAL ROAST FLORENTINE

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

4 pounds Boneless breast of veal
1/4 teaspoon Pepper
2 teaspoons Poultry seasoning
2 teaspoons Basil
1 1/2 teaspoons 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
13 3/4 ounces Chicken broth
1/4 cup White wine; dry -- or water
3 tablespoons Cornstarch


Preparation:

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.













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