Spinach, Cheese and Prosciutto Stuffed Chicken Breasts

Spinach, Cheese and Prosciutto Stuffed Chicken Breasts

                                                 Submitted by Erin Rapacioli

4 boneless chicken breasts

Salt and pepper

4 slices (1/2 oz each) prosciutto  or thin sliced deli ham

4 slices of smoked provolone, swiss or mozzarella cheese

1 cup spinach leaves, chopped

4 tbs all purpose flour, divided

1 tbs olive oil

1 tbs butter

1 cup chicken broth

1 tbs Dairy Maid Dairy Heavy Cream

 

Preheat oven to 350°

Cut each chicken breast horizontally almost to the opposite edge, to form a pocket.  Fold back top half of breast.  Sprinkle lightly with salt and pepper.  Place 1 slice prosciutto, 1 slice provolone and ¼ cup spinach on each breast.  Fold top half of breast over filling.

 

Lightly sprinkle chicken with salt and pepper.  Spread 3 tbs flour on plate.  Holding breast closed, coat with flour and shake off excess.

 

Heat oil and butter in large skillet over medium heat.  Place chicken in skillet and cook four minutes on each side or until browned.

 

Transfer chicken to baking dish.  Save the oil and flour in skillet to make sauce.  Bake 10 minutes or until chicken is no longer pink in center.

 

Whisk chicken broth and Dairy Maid Dairy Heavy Cream into remaining 1 tbs flour in a small bowl.  Pour chicken broth mixture into the skillet.  Heat 3 minutes over medium heat, stirring constantly until sauce thickens.  Spoon sauce onto serving plates and top with the chicken breasts.