Spinach, Prosciutto, & Cheese-stuffed Chicken Breasts
Again, no photos, but recipe is behind the cut.



Spinach, Prosciutto, & Cheese-stuffed Chicken Breasts

4 boneless chicken breasts
4 slices prosciutto
4 slices smoked provolone
1 cup spinach leaves, chopped
4 Tbsp flour, divided
1 Tbsp olive oil
1 Tbsp butter
1 cup chicken broth
1 Tbsp heavy cream

Preheat oven to 350°. Form a pocket in the chicken breast by slicing horizontal. In the pocket put 1 slice proscuitto, 1 slice provolone, and ¼ cup spinach. Coat the breasts with flour and sprinkle with salt and pepper. Melt the butter and oil in a skillet over medium heat. Cook the chicken in the skillet until browned – about 3-4 minutes. Transfer to a shallow baking dish and bake in the oven for about 10 minutes or until chicken is no longer pink.

Meanwhile, whisk chicken broth, cream, and 1 Tbsp flour in a bowl until blended. Add the broth mixture to drippings in the skillet and cook over medium heat until the sauce is thickened – about 5 minutes. Spoon sauce over chicken and enjoy.

Whole Foods didn’t have smoked provolone, so I got smoked mozzarella instead. The chicken breasts I bought ended up being SUPER thin, so instead of slicing them, I just layered two together with the stuffing between all sandwich-like. Surprisingly, everything held together just fine. (We tried skewers at first, but that didn’t work.) Less expensive ham can be used in lieu of the proscuitto.

Asparagus and sun-dried tomato scones on the side, and this was a tasty dinner. Mmm-mm!