Prosciutto-Wrapped Stuffed Chicken

Tender chicken breasts are filled with a rich spinach and cheese mixture, wrapped in thin slices of prosciutto, and oven-baked until golden and juicy. This Prosciutto-Wrapped Stuffed Chicken combines creamy, salty, and savory flavors for a restaurant-quality dinner that’s surprisingly easy to make.

Recipe Information

Total Time:

Yield:

2 servings

Ingredients

1 teaspoon olive oil

3 tablespoons finely chopped onion

1½ teaspoons minced garlic

2 cups fresh spinach, coarsely chopped

¼ cup ricotta cheese

¼ cup cubed fresh mozzarella cheese

2 tablespoons freshly grated Parmesan cheese

2 medium skinless, boneless chicken breast halves

Salt

Freshly ground black pepper

3 ounces thinly sliced prosciutto

Directions

In a medium skillet heat olive oil over medium heat. Add onion and garlic; cook until tender but not brown. Add spinach; cook until leaves are wilted and bright green. Remove from heat. Stir in ricotta, mozzarella and Parmesan cheeses.
Starting at the thickest part of chicken breast, slice a horizontal pocket in each breast that will allow breast to lay open. Sprinkle with salt. Fill each pocket with half of the spinach mixture. Fold each sliced breast together, enclosing filling. Wrap each stuffed breast with 2 slices prosciutto, tucking ends under chicken or securing with toothpicks. Place in a shallow baking dish. If desired, cover and refrigerate up to 24 hours.
Preheat oven to 425˚F. Bake chicken, uncovered, about 20 minutes (30 minutes if refrigerated) or until chicken is tender.