What’s for dinner? Prosciutto, spinach and cheese stuffed chicken breasts

By Kathryn Jones

Editor

Some friends from Dallas stayed with us last week and we wanted to welcome them with something special for dinner. It had to be relatively easy — I had to clean the house and couldn’t spend a lot of time in the kitchen — delicious and low-carb since one of our friends is diabetic.

This recipe for stuffed chicken breasts filled the bill on all counts. I adapted a recipe from www.recipes.com to the ingredients I could find in Glen Rose and Granbury — I did make a trip to H.E.B. for the cheese, although you could substitute mozzarella or parmesan or a mix of the two. We also used some ingredients from our garden — arugula and shallots.

The dish was fun to make — I did the prep work and my friend Gayle did the stuffing– and everyone gave it four stars. Try it the next time you have company — or for the most special people, your family — and when you want to make something that looks and tastes gourmet, but doesn’t have you chained to the kitchen all day.

Stuffed Chicken Breasts with Spinach, Gruyere and Prosciutto

  • Chicken:
  • 6 skinless, boneless chicken breast halves
  • 6 slices prosciutto
  • 6 slices Gruyère cheese (or another sharp white cheese)
  • 1 cup trimmed spinach (or arugula or a mixture of both)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • Sauce:
  • 1 cup thinly sliced shallots
  • 2 cups dry white wine such as Chardonnay or Pinot Grigio
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons water
  • 1 teaspoon cornstarch

Preparation

  1. Preheat oven to 350° F.

    Photo by Kathryn Jones

    Photo by Kathryn Jones

  2. To prepare the chicken, place each chicken breast half between two sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Lay out breasts on foil or cutting board, top each one with a quarter of the greens. Roll one slice of prosciutto around a slice of cheese (right photo) and place on top of chicken breast. Roll breasts and secure with toothpicks; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated.)
  3. Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side. Place chicken in a shallow baking pan; bake at 350° for five minutes or until done (take care not to overcook). Keep warm.
  4. To prepare sauce, add shallots to skillet; sauté four minutes over medium-high heat or until browned. Stir in wine; bring to a low boil over high heat. Cook until reduced to 1 cup (about six minutes). Add broth; bring back to a boil. Cook until reduced by half (about eight minutes).
  5. Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook one minute, stirring constantly, until it thickens.
  6. Plate up chicken and spoon sauce over breasts. Collect compliments.

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