Prosciutto-Wrapped Stuffed Chicken
An elegant and flavorful main course that looks far more complex than it is. Juicy chicken stuffed with creamy spinach and cheese, wrapped in salty prosciutto.
Equipment
- Oven-Proof Skillet
- Kitchen Twine or Toothpicks
Ingredients
Chicken & Wrap
- 2 large boneless, skinless chicken breasts
- 4 slices prosciutto
- 1 tbsp olive oil
Spinach & Cheese Filling
- 1 cup fresh spinach wilted and squeezed dry
- 1/4 cup ricotta cheese
- 2 tbsp grated Parmesan cheese
- 1 clove garlic minced
- salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breasts: slice horizontally through the middle, but not all the way through, and open like a book. Pound gently to an even thickness.
- In a bowl, mix spinach, ricotta, Parmesan, garlic, salt, and pepper.
- Divide the filling between the two chicken breasts, spreading on one side. Fold the other side over to enclose.
- Wrap each breast with two slices of prosciutto, ensuring the seam is covered. Secure with twine or toothpicks.
- Heat oil in an oven-proof skillet over medium-high heat. Sear the chicken bundles on all sides until the prosciutto is crisp, about 2-3 minutes per side.
- Transfer the skillet to the oven and bake for 15-18 minutes, or until chicken is cooked through. Rest for 5 minutes before slicing and serving.
Notes
Ensure you squeeze all the liquid out of the wilted spinach to prevent a watery filling. Letting the chicken rest after baking allows the juices to redistribute, making it more tender.
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 52gFat: 22gSaturated Fat: 8gCholesterol: 155mgSodium: 850mgPotassium: 680mgFiber: 1gSugar: 1gVitamin A: 2500IUVitamin C: 8mgCalcium: 180mgIron: 2.2mg
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