Savory Spinach and Sun-Dried Tomato Stuffed Chicken Wrapped in Prosciutto
This exquisite dish features tender chicken breasts stuffed with a flavorful medley of creamy Fontina cheese, fresh spinach, and tangy sun-dried tomatoes. The addition of garlic and shallots adds an aromatic touch, while the prosciutto wrapping lends a savory crispness. This recipe has become a favorite at my dinner gatherings, and I often serve it on a bed of delicate angel hair pasta, drizzled with the rich white wine sauce. Perfect for impressing guests, this dish effortlessly combines comfort with a gourmet flair.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Boneless skinless chicken breasts
2 (Pounded to 1/4 inch thickness)
Fontina cheese
1/2 cup (Grated)
Fresh spinach
1 cup (Chopped)
Sun-dried tomatoes
1/2 cup (Chopped)
Prosciutto
4 slices (Whole slices)
Dry white wine
1 1/2 cups (For deglazing)
Shallot
1 large (Finely chopped)
Garlic
1 clove (Minced)
Fresh basil
To garnish (Chiffonade)
Olive oil
2 tablespoons (For cooking)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Using a meat mallet, pound the chicken breasts to a thickness of about 1/4 inch. Set aside.
3
On a clean surface, lay two slices of prosciutto side by side, slightly overlapping them. Place one chicken breast on top, lengthwise.
4
Season the chicken with salt and pepper. Sprinkle with half of the grated Fontina cheese, chopped spinach, and chopped sun-dried tomatoes.
5
Carefully roll the chicken and prosciutto starting from one end, tucking in the filling as you go. Secure the ends with kitchen twine or toothpicks.
6
Repeat the process with the remaining chicken breast.
7
Heat olive oil in a medium-large oven-proof skillet over medium heat. Add the chopped shallot and minced garlic, stirring constantly until they soften, about 2-3 minutes.
8
Add the stuffed chicken breasts to the skillet, browning them on all sides (about 4 minutes per side). Once browned, remove the chicken from the skillet and set aside on a plate.
9
Pour the dry white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
10
Return the chicken to the skillet and transfer the skillet to the preheated oven.
11
Bake for 30 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
12
Once done, remove the skillet from the oven and carefully take out the string or toothpicks. Slice the chicken into 1-inch pieces and serve over angel hair pasta, garnished with fresh basil chiffonade.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this chicken dish?
Savory Spinach and Sun-Dried Tomato Stuffed Chicken Wrapped in Prosciutto.
What kind of chicken is used in this recipe?
Boneless skinless chicken breasts.
To what thickness should the chicken be pounded?
The chicken breasts should be pounded to a thickness of about 1/4 inch.
What ingredients make up the filling for the chicken?
The filling consists of Fontina cheese, fresh chopped spinach, and chopped sun-dried tomatoes.
What is the chicken wrapped in?
The stuffed chicken is wrapped in slices of prosciutto.
What is the recommended oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How much Fontina cheese is required?
1/2 cup of grated Fontina cheese.
How much fresh spinach is needed?
1 cup of chopped fresh spinach.
How many sun-dried tomatoes should be used?
1/2 cup of chopped sun-dried tomatoes.
What aromatics are sautéed before browning the chicken?
One large finely chopped shallot and one minced garlic clove.
How long should the shallot and garlic be sautéed?
Stir them constantly for about 2 to 3 minutes until they soften.
How long do you brown the chicken in the skillet?
Brown the chicken on all sides for about 4 minutes per side.
What is used to deglaze the skillet?
1 1/2 cups of dry white wine are used to deglaze the pan.
What is the total baking time?
Bake for 30 to 40 minutes.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
How should the chicken be secured before cooking?
Secure the ends with kitchen twine or toothpicks.
What kind of pasta is recommended to serve with this dish?
It is best served on a bed of delicate angel hair pasta.
How is the fresh basil prepared for garnish?
The basil should be prepared as a chiffonade.
How many slices of prosciutto are used for two chicken breasts?
4 slices of prosciutto are used.
What type of skillet is required?
A medium-large oven-proof skillet is necessary.
How much olive oil is used for cooking?
2 tablespoons of olive oil.
How should the chicken be sliced for serving?
Slice the chicken into 1-inch pieces.
When should the twine or toothpicks be removed?
Remove them after taking the skillet out of the oven and before slicing.
What tool is used to flatten the chicken breasts?
A meat mallet.
How are the prosciutto slices arranged?
Lay two slices side by side, slightly overlapping them.
Is salt and pepper used in this recipe?
Yes, the chicken should be seasoned with salt and pepper before stuffing.
What do you do with the browned bits in the skillet?
Scrape up any browned bits with a wooden spoon after adding the white wine.
What kind of wine is used?
A dry white wine.
Does the prosciutto get crispy?
Yes, the prosciutto wrapping adds a savory crispness to the dish.
Can this dish be served to guests?
Yes, it is described as perfect for impressing guests with a gourmet flair.