Spinach, Cheese and Prosciutto-Stuffed Chicken Breast
Makes 4 servings
|4||boneless skinless chicken breasts (about 4 ounces each)|
|Salt and black pepper|
|4||slices (1/2 ounce each) prosciutto*|
|4||slices (1/2 ounce each) smoked provolone**|
|1||cup spinach leaves, chopped|
|4||tablespoons all-purpose flour, divided|
|1||tablespoon olive oil|
|1||cup chicken broth|
|1||tablespoon heavy cream|
*Thinly sliced deli ham can be substituted for the prosciutto.
**Swiss, Gruyère or mozzarella cheese may be substituted for the smoked provolone.
- Preheat oven to 350°F.
- To form pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle chicken lightly with salt and pepper. Place 1 slice prosciutto, 1 slice provolone and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling.
- Spread 3 tablespoons flour on plate. Holding chicken breast closed, coat with flour; shake off excess. Lightly sprinkle chicken with salt and pepper.
- Heat oil and butter in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes on each side or until browned.
- Transfer chicken to shallow baking dish. (Do not wash skillet; reserve to make sauce.) Bake 10 minutes or until chicken is no longer pink in center and juices run clear.
- Whisk chicken broth and cream into remaining 1 tablespoon flour in small bowl. Pour chicken broth mixture into reserved skillet; heat over medium heat, stirring constantly, until sauce thickens, about 3 minutes. Spoon sauce onto serving plates; top with chicken breasts.
Prosciutto, an Italian ham, is seasoned, cured and air-dried, not smoked. Look for imported or less expensive domestic prosciutto in delis and Italian food markets.
|Calories from Fat||57 %|
|Total Fat||23 g|
|Saturated Fat||9 g|
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