Photo: Florentine Prosciutto Wrapped Chicken Recipe
Ingredients
- 1 box frozen spinach, defrosted
- 3 tablespoons pine nuts
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano
- 2 cloves garlic, grated or finely chopped
- Salt and freshly ground black pepper
- A few grates nutmeg
- 6 chicken breasts
- 6 slices prosciutto di Parma, 1/3 pound
- 3 to 4 tablespoons extra-virgin olive oil
Directions
Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.
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By cwoodrum_7735772
Wilton, CA
on January 25, 2013
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My family wasn't too impressed, too garlicky, and I agree with previous reviews, the prosciutto was hard to work with, kept ripping. I guess I am not much of a prosciutto fan because it tasted too "gamey" to me, perhaps if there is a sauce or breading. Sorry Rachel... We can't love everything you make I suppose, but we love you and all your shows anyway!! My son LOVES your pans. Keeps trying to make me buy them! Maybe one day when mine wear out.
By woods1985
on January 13, 2013
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I was a little nervous to make this based on some of the reviews that the chicken did not cook all the way/was dry. 20 minutes was spot on for me. The chicken was cooked through completely and it was moist! (I decided to pound the chicken after butterflying it. I seasoned the chicken with garlic powder and pepper.
I would agree with other reviewers that this seems like it could use a sauce. (The filling isn't especially creamy as it has more spinach than cheese. I think this dish is best if you pair it with Rachael's 'Spinach Fettuccini with Gorgonzola Cream Sauce' recipe from this episode. Serve the chicken on a small pool of the cream sauce. (Since I did this, I did not drizzle the chicken with EVOO. I'll be making this again! Delicious and more impressive looking than the amount of effort actually required!
By jesska30
on December 06, 2012
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Being an Italian and knowing prosciutto is on top, I knew I had to try this. This recipe is excellent !! I omitted the nuts and made my own version of this chicken by brushing it lightly with Italian dressing and extra virgin olive oil before I baked it. I put parmesan cheese mixed inside with creamy spinach to give it taste and did not use ricotta because you never know if it makes the stuffing taste sour. It took about a half hour not 18 mins like it says but overall the prosciutto came to a nice crisp!! Would definitely make this again . My boyfriend loved it!! Delish!!
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