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.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
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
Directions
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)
Rated 5 out of
5 by
Carolmac from
A tip for more even bakingOne of my favorite most made recipes. However it's hard to find small chicken breasts these days. All are huge which causes uneven and too long a time in the oven than the recipe says. So, I cut all my breasts in half. Layer half in the pan, cover with spinach mixture, lay the other halves on top, cover with prosciutto. Bake, and cut into squares. works great for family dinners when you don't need the 'wrapped breast' presentation. I found most people can't eat a whole breast so it's cut anyway.
Date published: 2022-11-27
Rated 5 out of
5 by
danimart from
Wonderful recipe - easy and tastes good!I used large chicken breasts, so it took closer to 35 minutes to cook them. I also added toasted pine nuts, sun-dried tomatoes, a tbsp of pesto and roasted garlic to the filling. Finally, I put a couple of basil leaves under the prosciutto wrapping. To serve, I placed the chicken on the plate with a roasted tomato salsa under it.
Date published: 2015-11-08
Rated 5 out of
5 by
Coronadocookie1996 from
Very Delicious DishSpinach, goat cheese, and prosciutto? Yum. A filling, satisfying, indulgent, protein-rich French recipe. I added a bit of green onion to the stuffing but kept the rest of the recipe as is. Simple and delicious! I give this five stars (six if I could). Served this with bite-sized wedge salads topped with tomato, egg, bacon bits, and goat cheese crumbles along with a side dish of fresh, roasted asparagus seasoned with lemon zest, chopped egg, and fresh parma cheese.
