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Chicken prosciutt-OMG by Ross Mathews

Chicken prosciutt-OMG by Ross Mathews

4
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
2
Difficulty
Easy
This Italian-inspired recipe is nice and versatile—experiment with different vegetables every time you make it. Swap out the spinach for whatever veggies you have on hand such as chopped broccoli, zucchini or mushrooms. Just make sure to let the chicken cool for about 5 minutes after taking it out of the oven (to let the cheese firm up).

Ingredients

Baby spinach

4 cup(s)

Fresh basil

2 Tbsp, torn into small pieces

Kosher salt

2 pinch(es), divided

Black pepper

2 pinch(es), divided

Garlic powder

1 pinch(es)

Crushed red pepper flakes

1 pinch(es)

Lemon

½ item(s), large

Uncooked boneless skinless chicken breast

½ pound(s), 2 (4 oz) pieces

Plum tomato

1 medium, ends trimmed, cut into 4 rounds

Semisoft goat cheese

1 oz, from a log, cut into 4 rounds

Prosciutto

2 slice(s)

Instructions

  1. Preheat oven 425°F. Line a small baking pan with parchment paper (or aluminum foil coated with cooking spray).
  2. Set a medium nonstick skillet over medium heat. Add spinach, basil, and 1 pinch each salt, pepper, garlic powder, and crushed red pepper; squeeze lemon juice over top. Cook, stirring, until spinach wilts, about 1 to 2 minutes; set aside.
  3. Place chicken on a cutting board. Working with one breast at a time, slice horizontally almost all the way, but not through, each breast. Open breasts so they lay flat like an open book and place 2 tomato slices on one side of each breast; sprinkle tomatoes with a pinch each salt and pepper. Divide spinach mixture over tomatoes and top each with 2 slices goat cheese; close breasts and carefully wrap a prosciutto slice around each one.
  4. Place chicken on prepared pan. Bake until an internal temperature of 165°F and prosciutto is nice and crispy, about 35 to 40 minutes.
  5. Serving size: 1 chicken breast

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