Best Florentine Prosciutto Wrapped Chicken Recipes

Florentine Prosciutto Wrapped Chicken image

Provided by Rachael Ray : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
A few grates nutmeg
6 chicken breasts
6 slices prosciutto di Parma, 1/3 pound
3 to 4 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

Florentine Prosciutto Wrapped Chicken image

Provided by Blossom in Seattle

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breasts, boneless skinless
6 slices prosciutto, about 1/3 pound
1 (10 ounce) box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
2 garlic cloves, finely chopped
1 teaspoon nutmeg
3 tablespoons olive oil, extra virgin
salt and pepper

Steps:

Preheat oven to 400 degrees.
Wring out defrosted spinach in clean kitchen towel to remove water.
Toast pine nuts
Combine nuts with spinach in a bowl; mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper.
Fill each with a small mound of stuffing.
Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.
Brush chicken all over with olive oil and roast 18 to 20 minutes until cooked through.

Nutrition Facts : Calories 410.8, Fat 27.4, SaturatedFat 7.7, Cholesterol 106.9, Sodium 211.3, Carbohydrate 4.1, Fiber 1.9, Sugar 0.8, Protein 36.9