Goat Cheese Stuffed Chicken with Spinach and Prosciutto
Main Ingredients: Poultry
Yield: Makes 6 servings
Photo and Recipe courtesy of A Dish of Daily Life, Michelle Nahom
-
- Prep
- 15
-
- Total
- 20
-
- Serving
- 6
Ingredients
- 6 boneless chicken breasts, sliced thin
- 4 ounces goat cheese
- 5 ounces baby spinach
- 4 slices prosciutto, roughly chopped
- 2 garlic cloves, crushed
- 1-2 tbsp. olive oil
- 1 c. bread crumbs
- 1/4 c. butter, melted
Directions
SPINACH MIXTURE
- Sauté spinach and crushed garlic with 1-2 tablespoons of olive oil until spinach is wilted and garlic is fragrant, should take a couple minutes. Remove spinach and garlic from the pan and place in bowl; drain the extra liquid from bowl. Leave a little liquid in pan, and add chopped prosciutto. Cook for a minute or so and add to spinach. Once spinach and prosciutto have cooled, add goat cheese and mix well. Season to taste with salt and pepper.
STUFFED CHICKEN
- Preheat oven to 350° F. Place a heaping spoonful of the goat cheese mixture on the chicken, and roll. Secure with a toothpick if needed. Roll or toss chicken breasts in bread crumbs. Place stuffed chicken breasts in a glass baking dish. Pour melted butter over the top and cook for 30 minutes or until internal temperature registers 160° F.
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