Florentine Prosciutto Wrapped Chicken

Warning, you are about to be lured into making The Best Florentine Prosciutto Wrapped Chicken! I have made this recipe over and over again since seeing it on the Food Network. Rachael Ray’s recipes always appeal to me.

This is a pretty indulgent recipe and one I make for special occasions. The prosciutto is a real treat and adds such a delicious layer of flavor to this Stuffed Florentine Chicken.

I’ll bet once you try this, you will come back to it over and over again.
Florentine-Prosciutto-Wrapped-Chicken-Recipe

Here is the recipe! Please enjoy. (Thanks Rachel!)

Ingredients

  • 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

Directions

  • 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.

Source: Rachel Ray

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