Friday, February 22, 2013

Chicken Stuffed with Spinach and Feta Wrapped with Prosciutto

I often just throw together something for dinner, not bothering to find a recipe but coming up with something on my own.  Of course, this doesn’t mean I ‘invented’ it LOL.  Here’s one I came up with a couple nights ago and it turned out delicious!  Just 4 ingredients … easy! 

Chicken Stuffed with Spinach and Feta
Wrapped with Prosciutto

2 Boneless Chicken Breasts
Approx 4 Tblsps Crumbled Feta
Large Handful of Fresh Spinach
6 slices Prosciutto

Preheat oven to 350°.

Place Chicken Breasts into a ziplock baggy and pound gently with a meat mallet until the breasts are bout a half inch thick.  I actually wish I’d pounded mine a little bit more but was afraid to over pound them because in the past when I did pound them too thin the chicken fell apart when cooked and all the ingredients inside came out!  Place 3 slices of Prosciutto side by side on a cutting board … it doesn’t matter if they overlap.  Remove a Chicken Breast from the baggy and place on top of the Prosciutto.  Then place half of the Feta and Spinach onto the breast.  Roll up all together.  The Prosciutto will hold it together without having to use kitchen twine.  Repeat process with second Chicken Breast.  Don’t worry about any Feta poking out of the chicken as Feta doesn’t really melt it will only soften up.

Place prepared Chicken Breasts in a prepared shallow baking dish and place in oven.  Bake for about 45 minutes.

Note: You can sprinkle with Freshly Ground Black Pepper if you’d like but DO NOT sprinkle with Salt as the Prosciutto is already salty enough you don’t want to add more!!!
Pound Chicken Breasts

Add Stuffing Ingredients

Place in Prepared Baking Dish

Enjoy!  Oh so yummy!

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