VEAL ROAST FLORENTINE recipe

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

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.