Florentine Prosciutto Wrapped Chicken
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Pine Nut1 cup
Ricotta Cheese2 cloves
Garlic (grated or finely chopped)1
Salt4 tbsps
Extra-Virgin Olive OilDirections:
1
Preheat oven to 400 degrees F
2
Wring out defrosted spinach in clean kitchen towel
3
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg
4
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife
5
Season the chicken with salt and pepper
6
Fill each with a small mound of stuffing
7
Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast
8
Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through