Prosciutto Wrapped Stuffed Chicken

Food & Home, Rachel Maria's Recipes

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.)

Prosciutto Wrapped Stuffed Chicken

The stuffing for this chicken is incredible! Honestly, I think the cranberries and the spinach make it so yummy! 

Prosciutto Wrapped Stuffed Chicken

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. 

Prosciutto Wrapped Stuffed Chicken

Prosciutto Wrapped Stuffed Chicken

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. 

Prosciutto Wrapped Stuffed Chicken

Prosciutto Wrapped Stuffed Chicken

I think whoever you make this for, they will LOVE you, forever. 

1 C

Prosciutto Wrapped Stuffed Chicken

Servings: 4

Prosciutto Wrapped Stuffed Chicken

Ingredients

  • 4 chicken breasts pounded to a 1/4" thickness.
  • 1 Cup Cooked spinach, chopped.
  • 1/3 Cup bread crumbs
  • 1/4 Cup grated cheese
  • 1/3 Cup dried cranberries
  • 1 egg yolk
  • 3 large garlic cloves, minced
  • 1.5 T fresh thyme, chopped
  • 1.5 T fresh oregano, chopped
  • 1/2 tsp each: salt & pepper
  • 8-10 slices prosciutto, sliced thin
  • 1 Cup chicken broth
  • 4 T balsamic vinegar
  • 2 T butter
  • salt & pepper to taste
  • *Cooking twine

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare the stuffing by mixing together, with your fingers: spinach, bread crumbs, grated cheese, cranberries, egg yolk, garlic, and seasonings.
  3. Spread out the stuffing in a thin layer on top of each chicken breast, and roll up slowly.
  4. Wrap rolled up chicken with 2-3 slices of prosciutto. Then tie together in 3-4 sections. You can wrap and refrigerate, if prepared the morning of.
  5. Heat up an iron skillet on stove top and add 1/4 cup olive oil.
  6. Once hot, add chicken rolls then transfer to oven. (Use hand mitts!)
  7. Cook for approximately 50 minutes or internal temperature of chicken is 165 degrees.
  8. Using tongs, carefully remove chicken, and place on a cutting board. Cover with foil to rest.
  9. Heat up the same skillet (reserving the drippings from the chicken) over a medium flame.
  10. Add chicken broth, butter, and vinegar and stir.
  11. Lower and let it simmer for 5-10 minutes. The sauce will thicken and reduce.
  12. Flavor with salt and pepper to taste.
  13. Once cooled, cut off the cooking twine, carefully, from the chicken.
  14. Slice the chicken into 1/2" slices and transfer to your serving or dinner plates.
  15. Drizzle with the thickened balsamic reduction and serve!
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Rachel Scheyer

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