Florentine Prosciutto Wrapped Chicken

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Dinner in Florence

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
20 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette

Picture of Florentine Prosciutto Wrapped Chicken Recipe

Photo: Florentine Prosciutto Wrapped Chicken

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Florentine Prosciutto Wrapped Chicken
Janice North Reading, MA 10-28-2009
Flag

Moist and tasty
Rated: 5 stars out of 5

I purchased thin sliced chicken cutlets to avoid having to cut the chicken breasts and it worked out great. The nutmeg and... garlic added so much flavor to the spinach and ricotta. I found the chicken retained its moisture and was not dry at all. My family loved this chicken and can't wait until I make it again! Thanks, Rachel. You've provided us with another great recipe!Read more
recipe Florentine Prosciutto Wrapped Chicken
Emily Pinon, AZ 10-25-2009
Flag

Non-Spinach Eaters LOVED This
Rated: 5 stars out of 5

I am the only person in my family that likes spinach so I was very surprised when EVERYONE in my family LOVED this. I'll... admit- I did add a little extra cheese to mask the taste somewhat. I also used a thicker cut of Prosciutto. (I was lucky to even find it in my small town so finding someone to slice it as thin as I needed was out of the question.) This is one I will definitely make again.Read more
recipe Florentine Prosciutto Wrapped Chicken
Kelle Boynton Beach , FL 10-25-2009
Flag

Very easy and wonderful.
Rated: 4 stars out of 5

The only thing I changed was the prosciutto (I know a major ingredient), since we didn't have any. I added Italian bread... crumbs to coat the outside of the chicken. It was sooo yummy. Thanks!!!!Read more
recipe Florentine Prosciutto Wrapped Chicken
Peggy Woodburn, OR 10-23-2009
Flag

Looks good!
Rated: 5 stars out of 5

I can't wait to try this. I did notice on her show last night that Rachel had sliced a pocket from the thickest part & down... into the breast. She did not slice horizontally and open like a book. Looked like a great idea. Also, we think prosciutto is way to salty so we will use bacon. Read more
recipe Florentine Prosciutto Wrapped Chicken
Sue Chino valley, AZ 10-22-2009
Flag

Great Recipe
Rated: 5 stars out of 5

My neighbor saw this on your show and had us over for dinner. My family loved it. I am currently on the Atkins diet and it... was great. Lots of flavor.Read more
recipe Florentine Prosciutto Wrapped Chicken
Terry Commack, NY 10-22-2009
Flag

Fabulous!
Rated: 5 stars out of 5

This recipe may have been just fine as displayed. But, based on previous posts, I decided to try to boost the flavor just in... case. I used fresh baby spinach leaves, slivered sundried tomatoes(packed in olive oil), scallions whole (cut in half) and several slices of fontina cheese for the filling. I seasoned the chicken with freshly cracked black pepper (no salt) before wrapping with prosciutto. The rolls didn't seem tight enough to contain the contents, so I tied each roll with kitchen twine - 3X..then brushed with olive oil. My oven has a roast option VS bake...so ,I roasted @ 400 degrees....20 minutes was perfect. Tent with aluminum foil for 10 min before slicing. This was delicious!Read more