Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spinach, Cheese And Prosciutto-Stuffed Chicken Breasts
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- #87388
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 boneless, skinless chicken breasts (4 ounce size)
salt and black pepper
4 slices (1/2 ounce size) prosciutto
4 slices (1/2 ounce size) smoked provolone
1 cup spinach leaves, chopped
4 tablespoons all-purpose flour, divided
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 tablespoon heavy cream
directions
Preheat oven to 350 degrees F.
To form pocket, cut each chicken breast horizontally almost to the opposite edge. Fold back top half of breast; sprinkle lightly with salt and pepper. Place 1 slice prosciutto, 1 slice provolone and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling.
Spread 3 tablespoons flour on plate. Holding chicken breast closed, coat in flour; shake off excess. Lightly sprinkle chicken with salt and pepper.
Heat oil and butter in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes on each side or until browned.
Transfer chicken to shallow baking dish. Bake in oven 10 minutes or until chicken is no longer pink and juices run clear.
Meanwhile, whisk chicken broth and cream into remaining 1 tablespoon flour in small bowl. Pour chicken broth mixture into same skillet; heat over medium heat, stirring constantly until sauce thickens, about 3 minutes. Spoon sauce onto serving plates; top with chicken breasts.
added by
kmorales
nutrition data
310 calories, 14 grams fat, 7 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
May 2, 2012
This was delicious! The chicken breasts I use were huge, and I stuffed them as full as possible, so I baked them for 20 minutes, instead of 10. I will make this again.