How to make it

  • 1. Slice chicken breasts horizontally, stopping about ½ inch from long side of each breast. Open breasts like books; sprinkle lightly with salt and pepper inside and out. Lay 1 slice prosciutto, 1 slice provolone and ¼ cup spinach in each chicken breast. Fold closed.
  • 2. Spread 3 tablespoons flour on a plate; season flour. Holding chicken breast closed, dredge both sides in flour; shake off excess. Repeat with remaining breasts.
  • 3. Heat oil and butters in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes per side or until browned. Turn skillet down to medium low, cover and cook until chicken is just done.
  • 4. Remove chicken to a serving dish and cover to keep warm.
  • 5. Meanwhile, combine chicken broth and cream in small bowl. Whisk in remaining tablespoon flour. Pour broth mixture into skillet; cook, stirring, until sauce thickens (about 3 minutes). Spoon sauce onto serving plate; top with chicken breasts.

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  • Karen_B 3 years ago
    Oooh...these look great! Thanks for sharing!
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