Spinach, Prosciutto, Provolone Stuffed Chicken
Ingredients:
1 chicken breast split, boned with skin on
Salt and pepper
4 slices of Prosciutto
3/4-1 C Cleaned, chopped spinach leaves + more for spinach bed
4 slices Provolone
½ cup drained, chopped sun dried tomatoes
3-4 cloves of garlic-divided
1/3 cup parsley leaves
Olive oil, Butter
Chicken broth or stock
Instructions:
Place chicken breast skin side down on a cutting board.
Remove the breastbone and cartilage, using a boning knife cut away the rib cage from the breast of the chicken pulling away a little at a time. Keeping the knife as close to the bone as possible. Be sure all bones are removed. Butterfly the breast. Remove the tender, save it for another use. With the knife parallel to the cutting board slice into the thicker part of the breast from the center out almost to the end so that the meat stays attached. You will have thin cut chicken cutlet with skin attached. Alternatively, the butcher could do this for you.
Cover the breast with plastic and pound so that it is evenly thin throughout. Loosen the skin on the breast. Preheat the oven to 350.
Sprinkle each breast with salt and pepper. Top each breast with 2 slices of prosciutto. Layer the spinach on next, top with Provolone and then the sundried tomatoes. Roll up the chicken, making sure that the filling stays inside the breast. The skin should not be rolled in. As you are rolling, push in the ends, secure with toothpicks where needed.
Add the 2 cloves of the garlic and parsley to a processor, add 1 T olive oil pulse to mince. Pat mixture on the outside of each or the rolls, sprinkle with salt and pepper. Cover the breast with the skin and secure. Place chicken into a baking dish seam side down and brush with 1 T melted butter mixed 1 T olive oil. Add ½ cup broth to the pan. Roast for about 20 minutes and baste with juices. Continue roasting for another 20-30 minutes. Baste one more time. Skin should be golden brown, remove from the oven. Allow to set for 10-15 minutes before slicing.
While chicken is roasting and you are waiting to serve: Heat 2 T olive oil in a sauté pan, add 1-2 Cloves of chopped garlic for 1 minute. Do not allow the garlic to brown. Add the remaining spinach from the bunch or package. Sprinkle with salt and pepper. Toss the spinach with the garlic and oil and cover the pan for a few minutes until the spinach is wilted.
Heat the plates and spoon spinach onto warm dishes, slice the chicken rolls and place over the spinach, drizzle with pan juices and serve with a side of herb buttered pasta.
*If you bone your own chicken roast the rib bones and use for stock. **Vegetarian alternative: use the same ingredients to top a pizza or stuff a portobello mushroom.
Recipe and photo by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist
For more information on eating seasonally, visit our blog.
