Chicken Stuffed with Spinach and Cheese
Butterflied chicken breasts turn into a simple yet elegant meal when stuffed with a filling of tangy goat cheese and earthy spinach. Paper-thin strips of prosciutto help to package it all together and crisp up into a deliciously salty exterior. These bundles are delicious on their own or alongside a simple orzo and cherry tomato salad.
- Oil for baking dish
- 2 cups (2 oz./60 g) baby spinach, chopped
- 1/4 lb. (125 g) fresh goat cheese, crumbled
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Salt and freshly ground pepper
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. (750 g) total
- 4 large, thin slices prosciutto or cooked ham
Preheat an oven to 400°F (200°C). Oil a shallow baking dish just large enough to hold the chicken breasts in a single layer.
In a bowl, mix together the spinach, goat cheese and Parmesan. Season with salt and pepper.
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 mixture 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 until the prosciutto is crisp and the chicken is opaque throughout, about 20 minutes. Serve directly from the dish. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)