Chicken Breast with Proscuitto and Spinach

By á-2053

Ingredients

• 2 8-oz. boneless, skinless chicken breasts
• 2 slices Prosciutto, very thin
• ½ lb. spinach
• 1 Tbs. butter
• 1 tsp. minced shallot
• 1 oz. white wine
• ¼ cup bread crumbs
• Salt and pepper

Preparation

Step 1

On a cutting board, lay out the chicken breast. Cover with a sheet of plastic wrap and gently pound the breast until uniformly thin. Refrigerate.
In a medium sauté pan over medium heat, add the butter and lightly sauté the shallots, season with salt and pepper, then add the spinach and stir with a wooden spoon. Add the white wine and adjust the seasoning. As the spinach wilts, gradually add the bread crumbs to absorb the liquid. Transfer to a dish and refrigerate.
Remove the chicken breast from the refrigerator and place 1 slice of proscuitto over each breast, then top with a spoonful of the spinach.
Starting at one end of the breast, roll the chicken back on itself as if making a Swiss roll. Once finished, pin the end of the chicken with a toothpick. Roast at 350º for 20 minutes (internal temperature should be 160º).