Florentine Prosciutto Wrapped Chicken

  • Level: Easy
  • Yield: 6 servings
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min


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


  1. Preheat oven to 400 degrees F.
  2. Wring out defrosted spinach in clean kitchen towel.
  3. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
  4. 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.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


65 Reviews

Cindy W.

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.

See All Reviews