Just popping in with a quick hello today since we are on spring break. I promise a full report on our Disney and beach trip next week when I’m back. For now, on to the FOOD! You may not know it, but I make stuffed chicken a lot. Once you have the technique down, it’s so easy and fun to come up with ALL the different fillings. Spinach stuffed chicken is a great place to start and I love the apple and brie stuffed chicken for a delicious fall dinner. Greek stuffed chicken breasts are full of flavor and a fun twist, too. Also, baked chicken cordon bleu is a classic and a long-time favorite of mine. I’ve also brought you cheesy Mexican stuffed chicken breasts and pizza stuffed chicken as well as this collection of 11 stuffed chicken recipes. And I’m excited to share these chicken breasts stuffed with prosciutto, spinach and mozzarella today. And I’ll be bringing you plenty more so stay tuned! You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you! This stuffed chicken today though. You’ll be impressed with yourself when you serve these babies up. The salty bite from the prosciutto and the gooey, melty mozzarella really make these something special. The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts. And that paprika and Parmesan combo on top helps these get beautifully browned in the oven. My husband actually thought they’d been broiled! Yup, you’ll be fielding compliments and high fives from all around the dinner table. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
It may seem intimidating, but it’s really easy to butterfly a chicken breast. You basically are cutting across it and opening it like a book. I’ve got a full tutorial and step-by-step photos on how to butterfly chicken breasts if you want to check that out. Our chicken breasts were done at 30 minutes, but as always, I recommend you use a meat thermometer to ensure your chicken is cooked through. I love this instant read thermometer and you’ll want the chicken to be at 165. I don’t have any problems with my filling coming out, but you can always secure these chicken breasts with a couple of toothpicks if you prefer. This is an easy recipe to halve if you just have 2 people. Alternatively, you can double it if serving a large group or if you’re having company over.
And if you’re looking for some yummy side dishes to go with it, here’s a few ideas.
Serving Ideas:
Mediterranean quinoa salad Brown rice with spinach and Parmesan Green beans with mustard butter sauce Steamed lemon butter asparagus Paprika roasted potatoes
I hope you give these spinach and prosciutto stuffed chicken a try the next time you want to switch things up for dinnertime. Enjoy! XO, Kathryn P.S. As I mentioned, I love making stuffed chicken and these two have recently caught my eye as ones to try soon: Fig, goat cheese, rosemary stuffed chicken from my friend Sandy and stuffed taco chicken from my friend and fellow bourbon lover Lisa. Cook time: Our chicken breasts are usually done right at 30 minutes, but as always, I recommend you use a meat thermometer to ensure your chicken is cooked through. I love this instant read thermometer and you’ll want the chicken to be at 165 F. Toothpicks: I don’t have any problems with my filling coming out, but you can always secure these chicken breasts with a couple of toothpicks if you prefer. Servings: This is an easy recipe to halve if you just have 2 people. Alternatively, you can double it if serving a large group or if you’re having company over. Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Slice then reheat (so they reheat more quickly without drying out) in a skillet or in the microwave, until hot.
