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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken breasts stuffed with prosciutto, mozzarella, and spinach, topped with a creamy tomato sauce. I got the idea for this recipe from TLC, but kind of made it my own. I served this with Thyme and rosemary roasted red potatoes and a green salad. Ingredients:
4 boneless chicken breasts (about 4 oz. each) |
salt and black pepper |
8 slices prosciutto (thin slices) |
2 ounces mozzarella cheese, cut into 1/2 oz. slices |
1 cup fresh spinach leaves, stems removed and chopped |
4 tablespoons all-purpose flour, divided |
1 tablespoon olive oil |
1 tablespoon butter |
1/2 cup chicken broth |
1/2 cup white wine (i used sauvignon blanc) |
1 tablespoon heavy cream |
1/2 cup italian-style crushed tomatoes |
2 tablespoons italian parsley, chopped |
Directions:
1. Preheat oven to 350°F.
2. Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
3. Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
4. Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
5. Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
6. Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
7. Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.
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