• 4servings
  • 30minutes
  • 305calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves

  2. 4 ounce(s) Fontina cheese , cut into 4 slices 4 large slices prosciutto

  3. 12 large fresh basil leaves

  4. 1 bag(s) (6 ounces) baby spinach

Instructions Jump to Ingredients ↑

  1. Holding knife parallel to work surface, cut a horizontal pocket in thickest part of each chicken breast. Insert 1 slice of cheese in each pocket.

  2. Arrange prosciutto slices on work surface; top each with 3 basil leaves. Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket. Secure with toothpicks.

  3. Heat nonstick 12-inch skillet over medium heat until hot. Add chicken to skillet; cover and cook 10 minutes. Uncover; turn chicken over and cook 3 to 5 minutes longer or until chicken just loses its pink color throughout.

  4. When chicken is done, place spinach in same skillet with chicken. Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.

  5. To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner plates; top with chicken.


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