Bacon is typically go to when wrapping chicken or pork, but by using prosciutto you keep the taste and make it a little healthier.
I usually buy the prosciutto that is pre cut and packaged hanging near the deli case in the supermarket. It’s cut just a little thicker than you get at the deli counter. It seems, no matter how many times I tell them I do NOT want it paper thin, they feel they need to cut it so it’s see through. This recipe will serve 6.
Ingredients:
- 1 10 oz. box of frozen spinach, defrosted and drained thoroughly
- 1/2 Cup ricotta cheese
- 1/4 Cup Parmesan cheese
- 2 Cloves garlic, minced
- Freshly ground nutmeg, about 1/2 teaspoon (more or less to taste)
- 6 5-6 ounce chicken breasts or larger pieces cut down to single serving size
- 6 Slices of prosciutto
- 4 Tablespoons olive oil
- S&P
Directions: Preheat oven to 375ยบ F
In a mixing bowl, combine the spinach (which has been thawed and drained) with the garlic, ricotta, Parmesan, nutmeg and a little S&P.
Lay the chicken flat and cut across, not cutting through all the way so they open like a book. Place the cheese mixture on each and close them . Wrap each with a piece of prosciutto and place them on an oiled cookie sheet. Drizzle a little olive oil on each.
Place in the oven and cook for 20 minutes until cooked through.
Image by Sebastian Mary – Chicken wrapped in prosciutto.
