[Recipe] Spinach & sun-dried tomato stuffed chicken with prosciutto
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)
- Preheat over to 375°.
- 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.
- 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.
- Divide into two equal pieces. Cut slits in chicken and stuff with mixture.
- Wrap each chicken breast with one thin slice of prosciutto.
- Place chicken breasts on greased baking dish. Cook in preheated oven for 35 minutes.
Makes 2 to 3 servings.