Spinach, Cheese & Prosciutto Stuffed Chicken Breast
- 4 boneless chicken breast (4 oz each)
- 4 slices ½ oz prosciutto (deli ham, or bacon)
- 4 slices ½ oz each smoked provolone, (Swiss, Gruyère or mozzarella)
- 1 cups spinach leaves, chopped
- 4 Tbsp. all-purpose flour divided (optional)
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 cup chicken broth
- 1 Tbsp. heavy cream
- Salt and Black Pepper, for seasoning
Preheat oven to 350°
Form a “pocket” by butterfly slicing the chicken. Season the surface (inside & out) of the chicken breasts with salt & pepper. Place, 1 slice of prosciutto, 1 slice cheese & ¼ cup spinach into each chicken breast. Fold each chicken breast closed & set aside. Repeat with remaining chicken breasts.
Spread 3 Tbsp. of flour on a plate holding chicken breast closed coat with flour (optional). Shake off excess.
Heat oil, & butter in a large skillet over medium heat. Place chicken breasts into hot skillet & cook 4 minutes each side or until brown. Set skillet aside for later use.
Transfer browned chicken breasts to shallow baking dish. Place chicken in preheated oven & bake for 10 minutes or until chicken is no longer pink in the center & juices run clear (chicken meat temp 180°).
In a small mixing bowl whisk chicken broth, heavy cream, & 1 tbsp. of flour until smooth. Pour this mixture into the same skillet or over medium heat, constantly stirring until sauce thickens approx. 3 minutes.
Spoon sauce onto serving plates top with cooked chicken breast. Serve hot & enjoy.
*prosciutto is an Italian ham; it is season cured & air-dried not smoked.
Makes 4 Servings ~ Cook Time 30 minutes ~ Prep Time 10 minutes