[Recipe] Spinach & sun-dried tomato stuffed chicken with prosciutto


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I often turn to chicken breasts for a simple, speedy weeknight dinner that doesn't involve greasy takeout. But let's be honest: It can be boring. When I have to use up the rest of the chicken in the fridge but I feel like I'd rather skip dinner altogether than eat another bland, baked, lightly seasoned chicken breast, I mix things up a little with this spinach, sun-dried tomato and goat cheese stuffed chicken wrapped in a thin slice of prosciutto.

Yes, it sounds overindulgent — but it's really not. If you want to trim the fat from the recipe a little, pass on the prosciutto. But the entire dish is baked, which means you don't get the added calories and fat of oil or butter used to saute the chicken; all of the ingredients are fresh; and the recipe doesn't call for an exorbitant amount of goat cheese because you really don't need much when you're also stuffing the chicken with spinach and sun-dried tomatoes. (Make sure you buy plain sun-dried tomatoes that aren't soaking in oil.)



  • Fresh spinach (amount is up to you)
  • 3 ounces of goat cheese
  • 4 teaspoons of melted unsalted butter
  • 1½ teaspoons of minced parsley leaves
  • ½ teaspoons of minced fresh thyme leaves
  • ½ teaspoons of fresh lemon juice
  • ½ teaspoons of minced garlic
  • 1¼ tablespoons of diced sundried tomatoes
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 2 chicken breasts
  • 2 thinly sliced pieces of prosciutto (optional)
  • Dill (amount is up to you)



  1. Preheat over to 375°.
  2. Break apart spinach into slightly smaller pieces so it will be easier to combine with the rest of the filling. Microwave for approximately 2 minutes or until wilted, stirring halfway through. Set aside.
  3. In a small bowl, mash together the goat cheese, butter, parsley, thyme, salt, pepper, lemon juice, garlic, dill and sun-dried tomatoes. After mixed well, add spinach and mix again until spinach is well-covered by the cheese-spinach-sundried-tomato mixture.
  4. Divide into two equal pieces. Cut slits in chicken and stuff with mixture.
  5. Wrap each chicken breast with one thin slice of prosciutto.
  6. Place chicken breasts on greased baking dish. Cook in preheated oven for 35 minutes.


Makes 2 to 3 servings.