Spinach and Cheese Stuffed Chicken
A variety of ingredients can be used to stuff chicken breasts. In place of the spinach and Parmigiano-Reggiano cheese, use roasted red peppers and feta cheese. Add some lemon zest for a spark of citrus.
- Olive oil as needed
- 2 cups baby spinach, chopped
- 1/4 lb. fresh goat cheese, crumbled
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper, to taste
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
- 4 large thin slices prosciutto or cooked ham
Prepare the filling
Preheat an oven to 400ºF.
Oil a shallow baking dish just large enough to hold the chicken breasts in a single layer. In a small bowl, mix together the spinach, goat cheese and Parmigiano-Reggiano. Season with salt and pepper.
Stuff the chicken
Place each chicken breast on a work surface. Holding a sharp knife parallel to the work surface, cut each breast in half lengthwise almost all the way through. Spread one-fourth of the spinach-cheese filling in the center of each breast. Fold the chicken breast closed and season with salt and pepper. Wrap 1 prosciutto slice tightly around each chicken breast and place in the prepared dish.
Bake the chicken
Bake until the prosciutto is crisp and the chicken is opaque throughout, about 20 minutes. Divide among individual plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).