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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 1 (10-ounce) box frozen spinach, defrosted
- 3 tablespoons pine nuts
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 2 garlic cloves, grated or finely chopped
- Salt and pepper
- Freshly grated nutmeg
- 6 chicken breasts
- 6 slices (1/3 pound) Prosciutto di Parma
- 3 to 4 tablespoons EVOO (extra-virgin olive oil)
Method
- Preheat the oven to 400F.
- Wring out the defrosted spinach in a clean kitchen towel.
- Lightly toast the pine nuts in a small dry skillet over medium heat.
- Watch them so they dont burn.
- Combine the nuts with the spinach in a bowl.
- Mix in the cheeses, garlic, salt, pepper, and nutmeg.
- Cut into and acrossbut not all the way throughthe chicken breasts with a sharp knife, opening them up 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 EVOO and roast on a rimmed baking sheet for 18 to 20 minutes, until cooked through.
