Spinach, Cheese, And Prosciutto Stuffed Chicken Breasts
From Semigourmet53 8 years agoIngredients
- 4 boneless, skinless chicken breasts shopping list
- Salt & pepper shopping list
- 4 slices (1/2 oz. each) prosciutto ham shopping list
- 4 slices (1/2 oz. each) smoked provolone, Mozzarella or any smoked cheese shopping list
- 1 cup spinach leaves, chopped, or ¼ to 1/3 cup frozen thawed, and squeezed dry. shopping list
- 4 tablespoons flour, divided shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon butter shopping list
- 1 cup chicken broth shopping list
- 1 tablespoon heavy cream shopping list
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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