4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Preheat oven to 350°. Heat a large ovenproof skillet over medium-high heat. Add oil. Add spinach and minced garlic, and sauté for 2 minutes. Combine spinach, blue cheese, flour, and chopped prosciutto. Cut a 1-inch-wide slit into the thick end of chicken breast halves, and carefully cut down to center of chicken to form a pocket. Divide spinach mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with salt and pepper. Heat pan over medium-high heat; coat pan with cooking spray. Add chicken; sauté 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand 5 minutes.
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Wow: based on the other reviews, had expected a better result. The filling just didn't come together as well as I would have liked. If I were to make it again (probably won't) I think I would delete the oil, just flash cook the spinach, garlic and prosciutto, then add double the cheese for binding. Just not sure.
This was really tasty and easy to double for the next day. Although I agree with others that one should watch the cooking time, it was easy enough to stab with the thermometer to check on the chicken's temp. Delicious!
Yum Yum Yum! We loved this, and it was fairly simply to prepare. Although it did cook a little longer, I had already anticipated that given the thickness of my chicken. I was worried the outside would need more seasoning, but it absolutely didn't and was GREAT as is. Definitly will make it again and again!
maybe our chicken was too large - but it took much longer than the 12 minutes to cook the chicken through. Also think the chicken itself needs a little more seasoning. The spinach/prosciutto/bluecheese mix was yummy though for the stuffing!
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