Ingredients: |
Ingredients: Spinach Stuffing
3 10 oz pkg frozen spinach, thawed
1 T olive oil
3 shallots, finely chopped
2 T butter
1/2 c ricotta cheese
1/4 c pesto (I used Mezzetta)
1/4 c pine nuts
1 egg yolk, slightly beaten
1/2 t sea salt
1/8 t pepper
Chicken
8 boneless chicken breasts
4 (1/8-inch-thick) sliced prosciutto
Mayo
Italian seasoning
5 T butter, melted
5 T lemon juice
remaining pesto
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Directions: |
Directions:For the stuffing, press excess moisture from thawed spinach. Saute spinach in olive oil in nonstick skillet over medium heat. Cook shallots in butter in skillet over low heat, stirring frequently. Combine spinach, shallots, cheese, pesto, pine nuts, sea salt, egg yolk and pepper in a bowl and mix well. (I made this the day before and refrigerated it over night.)
For the chicken, pound the chicken until flattened. Spread lightly with mayo, sprinkle salt, pepper, and Italian seasoning over the mayo. Place breasts in pan, cover with foil and refrigerate over night. When ready to cook, brush each breast lightly with left over pesto; top with 1/2 slice of prosciutto and spread with 1/8 of the stuffing. Starting at the small end, roll to enclose the filling and arrange seam side down in greased baking dish. Mix the butter and lemon juice in a bowl. Drizzle the butter mixture over the chicken rolls. I sprinkled a bit of fresh rosemary over the top. Bake at 350º uncovered for 30-45 minutes or until chicken is cooked through, basting occasionally with the pan juices.
Remove juice from pan, reduce and thicken with flour and 1/2 and 1/2. Pour over sliced chicken breasts. |
Personal
Notes: |
Personal
Notes: This looks a bit complicated, but it is worth the extra effort. I used five breasts, all the filling and after feeding four, I had two entire breasts left plus most of a sliced one. I know it can be reheated and tastes great. I froze the rest and I can tell you later how that works. This is a recipe from Karen Berge and has received great reviews.
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This recipe for Pesto-Stuffed Chicken Breasts is from