Spinach, Prosciutto & Cheese Chicken: Easy Recipe

INGREDIENTS

4 boneless skinless chicken breasts (about 4 ounces each) Salt and black pepper 4 slices (1/2 ounce each) prosciutto* 4 slices (1/2 ounce each) smoked provolone** 1 cup spinach leaves, chopped 4 tablespoons all-purpose flour, divided 1 tablespoon olive oil 1 tablespoon butter 1 cup chicken broth 1 tablespoon heavy cream *Thinly sliced deli ham can be substituted for the prosciutto.**Swiss, Gruyère or mozzarella cheese may be substituted for the smoked provolone.

PREPARATION:

1. Preheat oven to 350°F.
2. To form pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle chicken lightly with salt and pepper. Place 1 slice prosciutto, 1 slice provolone and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling.
3. Spread 3 tablespoons flour on plate. Holding chicken breast closed, coat with flour; shake off excess. Lightly sprinkle chicken with salt and pepper.
4. Heat oil and butter in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes on each side or until browned.
5. Transfer chicken to shallow baking dish. (Do not wash skillet; reserve to make sauce.) Bake 10 minutes or until chicken is no longer pink in center and juices run clear.
6. Whisk chicken broth and cream into remaining 1 tablespoon flour in small bowl. Pour chicken broth mixture into reserved skillet; heat over medium heat, stirring constantly, until sauce thickens, about 3 minutes. Spoon sauce onto serving plates; top with chicken breasts.

Tip Prosciutto, an Italian ham, is seasoned, cured and air-dried, not smoked. Look for imported or less expensive domestic prosciutto in delis and Italian food markets. This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 854 mg Protein 33 g Fiber <1 g Carbohydrate 7 g Cholesterol 105 mg Saturated Fat 9 g Total Fat 23 g Calories from Fat 57 % Calories 371