Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    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 outside of meat with pepper,1/2 t ea poultry seasoning, basil and garlic powder; turn meat over. Combine spinach, salt, cheese, and red pepper with remaining 1 1/2 t ea poultry 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 on all sides pour broth on top. Cover tightly; roast at 350for 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.