Chicken Stuffed With Prosciutto, Spinach And Boursin

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One 5-ounce bag baby spinach

Four 6- to 8-ounce thin chicken cutlets

Salt and freshly ground pepper

1 teaspoon chopped dill

8 thin slices of prosciutto (about 1/4 pound)

One 5-ounce package Boursin cheese, cut into 5 pieces

1/4 cup all-purpose flour

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine

1/2 cup chicken stock or low-sodium broth

1/2 teaspoon cornstarch dissolved in 1 tablespoon water

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