Thursday, May 10, 2012

Prosciutto and Spinach Stuffed Chicken

My boyfriend and I went to fancy Italian restaurant last Friday.  The weather was so nice, we sat outside and decided to splurge on a twelve dollar appetizer which consisted of two pieces of asparagus wrapped in prosciutto.  Let me preface by saying that after our trip to Italy a couple of years ago, we have determined that prosciutto is probably the best food ever created.  When the lovely appetizer arrived to our table we were anxious to dig in.  He took his knife and sliced into the asparagus but the table was at a slight slant and the knife slipped sideways - the asparagus, prosciutto in tow, flew off the plate.  We both gave each other a disappointed look before having the same realization.  We quickly scanned the vicinity.  He reached down, grabbed it quickly and tossed it back on the plate.

I  adapted this recipe from Giada De Laurentiis - one of my favorite Food Network Stars.  She is so sweet, lovely and beautiful... sometimes I secretly I hate her - but her recipes are good and pretty fool proof.  AND IT HAS PROSCIUTTO!

Ingredients (serves 2):
2 chicken breasts
2 slices of prosciutto
1/2 cup frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella
3/4 cup of chicken stock
1/2 lemon
Teaspoon dried sage

Pound chicken breasts until they are about 1/2 inch thick.  Lay a slice of prosciutto on top of each breast.  Sprinkle mozzarella on top.  Season spinach with a little butter and plop on top of the cheese.  Roll the chicken breasts up and secure with toothpicks.  Heat a skillet with oil and add the chicken.  Cook for two minutes on each side to get a nice sear.  Add the chicken broth, lemon juice and sage, cover the skillet and let the chicken simmer for about 10 minutes on low/med heat.  Remove chicken to plates, remove the toothpicks, pour extra sauce over the chicken.


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