Scott and I will most likely be spending Valentine’s Day, at home. It’s easier with Baby Blue, and we want to include him, for sure! I’ll be making something very special. Like this Prosciutto Wrapped Stuffed Chicken! I was inspired by Chef John. (You can see his original recipe, here.) I made it this week, my own way, and I wouldn’t change a thing!
Prosciutto Wrapped Stuffed Chicken
First, let me just say, this is the perfect recipe for Valentine’s Day! The prosciutto is pink. And, the cranberries, in the stuffing, are red! (I suppose it would make a great Christmas dinner as well, because it has spinach in it. So, there you have red and green.)
Anyway, I sauteed some fresh, baby spinach with garlic and used paper towels to strain out excess water. It was easier to chop! But, for this recipe, you can use frozen spinach as well! Just let it defrost a bit before crumbling it into the stuffing mix. (Of course, you can cook it first to flavor it with garlic, but that’s not a deal breaker.)
The stuffing for this chicken is incredible! Honestly, I think the cranberries and the spinach make it so yummy!
Pound your chicken breasts until they are like a quarter inch thick. That will make it easier to roll them up. You can use saran wrap to help you wrap it up. I think it’s easier to do this first, before wrapping the prosciutto (1-2 slices) around it. The last step before cooking is to tie it up with a few pieces of string.
You can sear the chicken to crisp the prosciutto before cooking in the oven. But, it is not necessary. The picture above shows the chicken out of the oven. The prosciutto is not crispy. But, I actually prefer it this way.
I think whoever you make this for, they will LOVE you, forever.