Wednesday, November 30, 2011

Chicken Stuffed with Prosciutto and Fresh Mozzarella

This is one of our favorite recipes for a week night. This recipe came about when Tom and I were walking around the grocery store one day...and that was about 6 years ago! We still love to make this all the time. This is a relativity quick and healthy dinner that can be prepared earlier in the day and then baked right before you are ready to eat. We like eating this meal with mashed potatoes or just a simple salad.

Chicken stuffed with Prosciutto and Fresh Mozzarella with Spinach and Mushrooms
Serves 4

2 packages of thin sliced chicken breasts
4 oz package of sliced prosciutto
1 lb Fresh Mozzarella- sliced into at least 10 slices
1 (8oz) package of white mushrooms-sliced
2 packages of spinach
2 Lemons
1/4 cup of white cooking wine or chicken stock
Salt and Pepper

1. Preheat over to 375

2. In the bottom of a 13 x 9 casserole dish, place all the spinach except for one handful to be used later on. Lightly season spinach with salt and pepper.

3. Pour the 1/4 cup of white wine or chicken stock over the spinach.

4. To prepare chicken, get all the stuffing ingredients ready in an assembly line. You will need the sliced Prosciutto, sliced fresh mozzarella, sliced mushrooms, and the remaining handful of spinach.

5. Lay the chicken breasts flat and layer the stuffing ingredients on top. Roll each breast and secure with toothpicks.

6. Place the stuffed chicken breasts on top of bed of spinach. Season the chicken with salt and pepper.

7. Place any leftover cheese and mushrooms around the chicken.

8. Slice the lemons into 1/8" round slices and place on top of the chicken.

9. Cover with foil and bake 15 mins. Remove foil and bake an additional 15-20 mins until chicken is cook through.

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