Chicken Stuffed with Provolone, Spinach, Prosciutto

By á-30

Ingredients

• 2 lb chicken breasts (2 to 3 very large chicken breasts)
• 2 slices provolone cheese (about 1/2 oz each) for each breast
• 2 thin slices of prosciutto for each breast
• 1 large handful of fresh spinach (or about 1/2 cup of frozen spinach) for each breast
• Salt and pepper
• All-purpose flour (enough for lightly dusting the chicken)
• 1 tbsp olive oil
• Toothpicks or cooking string to secure chicken

Preparation

Step 1

Halve each chicken breast on the horizontal to form the pocket. Be sure to cut almost to the opposite edge so that no part of the breast is thicker than other parts (if the edge is too thick, you'll risk over-cooking most of the breast while you wait for the edge of the pocket to cook through).

Once the chicken is halved, lay it out flat and cover it with plastic wrap. Beat the covered chicken until it is about 1/4 inch thick. Uncover the chicken and generously salt and pepper all sides of the breast.

If using fresh spinach (recommended), you'll have to cook it down in a pan before stuffing the chicken. To do this, simply saute it in a pan with a drizzle of olive oil for about 2 to 3 minutes. If using frozen spinach, simply thaw it before stuffing.

With the chicken still laying out flat, place a slice of prosciutto down on one half of the chicken. Now add a layer of the cheese (one slice -- break into pieces if you'd like). Now add the spinach layer (divide evenly among the number of chicken breasts). Add one more layer of cheese. And, finally, add the 2nd slice of prosciutto.

After tying or pinning the breast together using your cooking string or toothpicks, give the chicken a light dusting of flour.

Heat the olive oil in a large skillet over medium heat. Add the chicken to the hot pan, and cook on both sides until chicken cooks through and juices run clear (about 5-7 minutes each side).