Categories: Chicken
Ingredients
- 10 oz. box frozen spinach, defrosted
- 3 tbsp. pine nuts
- 1/2 cup ricotta
- 1/4 cup grated Parmigiano-Reggiano
- 2 garlic cloves, grated or finely chopped
- Salt and pepper
- Freshly grated nutmeg
- 6 chicken breasts
- 6 slices Prosciutto di Parma
- 3 to 4 tbsp. olive oil
Directions
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Preheat the oven to 400.
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Wring out the defrosted spinach in a clean kitchen towel.
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Lightly toast the pine nuts in a small dry skillet over medium heat. Watch them so they don’t burn. Combine the nuts with the spinach in a bowl. Mix in the cheeses, garlic, salt, pepper, and nutmeg.
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Cut into and across, but not all the way through, the chicken breasts with a sharp knife, opening them like a book. Season the chicken with salt and pepper. Fill each with a small mound of spinach stuffing. Fold the chicken breasts back over the stuffing and wrap each breast with prosciutto to seal them up, being careful to cover the whole breast. Brush the chicken all over with some olive oil and roast on a rimmed baking sheet for 18 to 20 minutes, until cooked through.