Prosciutto Stuffed Chicken

Prosciutto Stuffed Chicken

One package chicken breast (around 1 lb) *

3 oz Prosciutto (Can be bought already packaged at Kroger or Publix)

Reduced Fat Provolone Cheese (around 3 pieces)

Fresh or Frozen Spinach (Your call on how much, see picture- I would usually use more, but I was running out) 

Seasonings-
Garlic (can use a fresh clove, minced, or powdered)
Oregano
Basil
Red pepper flake
Cayenne Pepper 
(If your don’t love hot and spicy you may want to go very light or even leave out the 1 of the previous 2)
Rosemary
McCormick Perfect Pinch Rotisserie Chicken seasoning (Not absolutely necessary but I put it on all chicken that I make!)

*Recipe is based off 3 piece- 1.5 lb package of chicken breast.

What to do!

Preheat oven to 350

-Slice chicken breasts in half (widthwise, like if you were going to butterfly them) (Can use a sharp knife but I prefer using kitchen scissors) 

Lay chicken breast on wax paper, then cover with another piece of wax paper

Use meat beater to carefully beat out chicken breasts until thinner

Remove top piece of wax paper and all sprinkle seasonings on both sides of breasts

Lay pieces of Prosciutto on each chicken breast (use all 3 oz evenly on all breasts) 

Next spread spinach onto breast

Last: lay ½ piece of cheese onto each breast

Tightly roll up each breast (secure with toothpick if necessary)

Spray baking sheet with non stick and bake for around 25 minutes (or until chicken is cooked through)

For extra flavor and moisture - About 5 minutes before chicken is done, top each roll with a tsp of basil pesto (can be found at World Market, Kroger and Publix).