Spinach-Stuffed Chicken
- Makes: 6 servings
- Prep 30 mins
- Bake 35 mins
Ingredients
-
6
large skinless, boneless chicken breast halves
-
Freshly ground black pepper
-
1
10 -
ounce package
frozen chopped spinach, thawed
-
1
egg, slightly beaten
-
6
thin slices prosciutto or cooked ham
-
2 -3
ounces
Monterey Jack cheese with jalapeno peppers, cut into six 2x1/2-inch sticks
-
2
tablespoons
butter, melted
-
Sauteed Spinach Cream Sauce
Directions
- Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Sprinkle chicken lightly with black pepper. Repeat with remaining chicken.
- Firmly squeeze spinach until well drained and almost dry. In a small bowl, combine 1/2 of the spinach and egg. (Save remaining chopped spinach for Sauteed Spinach Cream Sauce.)
- For each roll, spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over chicken. Top with a slice of prosciutto. Place a stick of cheese near an edge. Fold in sides; roll up, starting from edge with cheese, into a spiral, pressing the edges to seal. Secure with wooden picks. Place rolls, seam side down, in a 13x9x2-inch (3-quart) baking dish. Drizzle with butter.
- Bake, uncovered, in a 375 degree F. oven for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks. Meanwhile, prepare Sauteed Spinach Cream Sauce.
- To serve, slice each chicken roll. Transfer chicken to a dinner plate. Top with cream sauce.
Sauteed Spinach Cream Sauce
Ingredients
- 2
tablespoons
butter
- 1/2
10 -
ounce
package
frozen chopped spinach, thawed and well-drained (reserved from Spinach-Stuffed Chicken)
- 2
tablespoons
whipping cream
- 1/4
teaspoon
kosher salt
- 1/4
teaspoon
freshly ground black pepper
Directions
- In a medium saucepan, melt butter over medium heat. Add the chopped spinach. Cook and stir for 5 minutes. Add whipping cream, salt and pepper. Cook and stir for 30 seconds or until heated through. Serve over chicken.
Nutrition Facts
(Spinach-Stuffed Chicken)
Servings Per Recipe 6, cal. (kcal) 347, calcium (mg) 131, Potassium (mg) 388, sodium (mg) 731, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 1, Folate (µg) 12, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 8, Niacin (mg) 13, chol. (mg) 169, Riboflavin (mg) 0, Thiamin (mg) 0, Fat, total (g) 17, carb. (g) 2, vit. C (mg) 4, vit. A (IU) 7094, iron (mg) 2, pro. (g) 44, sugar (g) 1