This is a delicious and easy recipe to make. It’s not only tasty but looks beautiful when plated. I like to serve it with a nice green salad and any flavor of couscous.
Ingredients -
4 Medium Chicken Breast Halves, skinless, boneless
4 Ounces Fontina Cheese, cut into 4 slices
4 Large Slices Prosciutto, (6 ounces)
12 Large Fresh Basil Leaves
1 Bag Baby Spinach, (5 -6 ounces)
Preparation:
Put a horizontal pocket into the thickest part of each chicken breast by holding the knife parallel to the surface.
Place one slice of Fontina cheese into each of the pockets.
Arrange the prosciutto slices on clean cutting board and top each with 3 basil leaves.
Place one chicken breast over each set of the basil/prosciutto combination.
Wrap with prosiutto to cover the open pocket in the chicken.
Secure with toothpicks to hold together while cooking.
Heat a nonstick 12 inch skillet over medium heat until very hot.
Add the chicken to the skillet and cover.
Cook for 10 minutes.
Uncover; turn and cook until the chicken it just loses its pink color throughout which takes approximately 5 minutes or longer.
When the chicken is done, place the spinach in the same skillet with chicken.
Cook, uncovered, stirring constantly, until the leaves wilt which takes about 1 minute.
To serve, remove the toothpicks from the chicken.
Arrange the spinach on 4 dinner plates and top with chicken.
Serve immediately.
Cooking Tip
Apple Fact
The average American eats approximately 20 pounds of fresh apples per calendar year.
Cooking Tip
Recipe Idea
If you want an even more decadent recipe that this already is, substitute heavy cream for the whole milk. Wow you will taste the difference.
