CHICKEN BREASTS WRAPPED IN PROSCIUTTO AND STUFFED WITH SPINACH, RED PEPPERS & FETA

CHICKEN BREASTS WRAPPED IN PROSCIUTTO AND STUFFED WITH SPINACH, RED PEPPERS & FETA image

Number Of Ingredients 15

Ingredients

4 pieces Chicken breast halves, skinless and boneless
1.5 cups Spinach (frozen, defrosted and rolled in a towel)
5 pieces Roasted red or yellow peppers, cut to fit
1 tablespoon Olive oil
2 cloves Garlic, chopped
1 Onion, chopped
1 teaspoon Butter
1.5 cups Mushrooms, chopped
1/2 - 1 teaspoons Salt and pepper
1 teaspoon Fresh thyme
1/8 cup White wine (enough for 2 splashes)
1 cup Feta cheese (crumbled)
2 package Prosciutto (sliced, 3 oz. packages)
1 tablespoon Olive oil
2 teaspoons Butter

Steps:

Pound chicken out as thinly as possible. (Method suggested here was to slice shallow cuts across the tops in both directions, carefully avoiding going all the way through. Then, you cover the breast with plastic wrap and pound it with a rolling pin. Or, you can ask the butcher to do it for you. :))
Season breasts with salt and pepper.
Place the drained spinach over the breasts. Add roasted pepper slices, cut to fit on top of the spinach.
In a small fry pan, melt the butter with the olive oil and sauté chopped onion and garlic, and cook until the onion is soft. Add the chopped mushrooms and a splash of white wine, fresh thyme and salt and pepper to taste. Cook until the mushrooms are tender and slightly golden.
Place a thin layer of the sautéed mushrooms on the chicken, and finish with a thin layer of the crumbled feta.
Lay open at least 3 slices of the prosciutto side by side, and place 1 chicken breast atop. Carefully (tricky!) roll up the breast so that the prosciutto encompasses it, and the stuffing remains intact.
Place the rolled chicken breasts on a plate in the refrigerator for at least one hour. This helps a great deal in keeping the rolls together. Sprinkle a bit of Montreal Seasoning on top of each breast.
Preheat your oven to 375 degrees.
Take the rolls and tie them with kitchen twine around the sides where the stuffing is most likely to fall out. Heat about 1 tablespoon of olive oil in a sufficiently large oven-proof skillet, and sauté the rolls together long enough to give them a nice browned surface on all sides.
Place the pan in the preheated oven and roast for 25 - 30 minutes.
Remove from oven and keep chicken warm on a platter. Take the same pan and putting it on the stovetop, add a splash of wine to deglaze it, and add about 1/2 cup (or more) of chicken broth, and salt and pepper to taste. Let the sauce cook down until somewhat thickened and pour this over the warm chicken rolls.