Ingredients
• 1 box frozen spinach, defrosted
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmigiano-Reggiano
• 2 cloves garlic, grated or finely chopped
• ¼ cup onion
• 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
• Italian seasoning
Directions
Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
combine spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg and Italian seasoning.
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 & sprinkle on Italian seasoning and roast 30 minutes until cooked through.
Rather than using prosciutto, I wrapped the chicken in bacon. I don't know if I loved this. I may have cooked the chicken for too long (35 min total), but I also felt the stuffing wasn't very tasty. Considering I put two types of cheeses in there, I really couldn't taste much, or perhaps the bacon was too overpowering?? I don't know. In any case, this was my least favorite of the items I made tonight. If I try this again I may go for proscuitto and less bake time. I'm just scared of undercooking poultry.
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