Florentine Stuffed Chicken
User Reviews
4.3
6 reviews
Good
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 -6
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Course
Main Course, Others
Florentine Stuffed Chicken
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This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked!
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Ingredients
- 1/2 spinach defrosted and drained well, frozen, boxed
- 3 Tbsp pine nuts
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan Cheese grated
- 3 cloves garlic minced
- salt to taste
- black pepper to taste
- ground nutmeg pinch of
- 6 chicken breast
- 6 lices prosciutto
- olive oil for brushing
Instructions
- Preheat oven to 400 degrees F.
- Place defrosted spinach in a colander, top with several layers of paper towels, and press down firmly to get all the excess liquid out of the spinach.
- Add pine nuts to a small dry skillet and toast over LOW heat until fragrant and toasted.
- To a mixing bowl, add ricotta, Parmesan, garlic, salt, pepper, nutmeg, spinach and pine nuts. Stir to combine well.
- Using a sharp knife, cut into the chicken breasts, slicing them across and opening them up like a book, but be careful not to cut them all the way through. Sprinkle the chicken with salt and pepper.
- Spoon some of the spinach mixture into the chicken, and fold the top of the chicken breast back over the top of the stuffing.
- Wrap chicken with a slice of prosciutto.
- Place chicken in a cast iron skillet or a baking sheet (that's been covered with foil), and brush with olive oil.
- Roast chicken for about 18-20 minutes, or until chicken reaches 165 degrees F and is cooked through.
Notes
- Recipe credited to Rachael Ray
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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