Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby Spinach

By Judy Simpson

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Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby Spinach

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	379379 cal
pro	45 g45g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	113 mg113mg chol
sodium	901 mg901mg sodium
% RDI:	-
calcium	2525 calcium
iron	1313 iron
vit A	2020 vit A
vit C	5757 vit C
folate	1414 folate

Slices of this delicious creation of Judy Simpson of Maple Ridge, B.C., look fabulous fanned out on the serving plate.

Ingredients

6 boneless skinless chicken breasts 6 6boneless skinless chicken breastboneless skinless chicken breasts
1 tsp coarsely cracked black pepper 1 1tsp tspcoarsely cracked black pepper
6 slices prosciutto 6 6slices slicesprosciutto
6 slices Swiss cheese 6 6slices slicesSwiss cheese
24 leaves baby spinach 24 24leaves leavesbaby spinach
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
Sauce:
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 cup thinly sliced shallots 1 1cup cupthinly sliced shallotshallots
2 slices prosciutto , chopped2 2slices slicesprosciutto, chopped
3 cups sliced cremini mushrooms 3 3cups cupssliced cremini mushrooms
1 sweet red pepper , sliced or chopped1 1sweet red peppersweet red peppers, sliced or chopped
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped fresh thyme
2 cloves garlic , minced2 2cloves garlic, minced
1 cup dry white wine 1 1cup cupdry white wine
3 cups sodium-reduced chicken stock 3 3cups cupssodium-reduced chicken stock
1 tbsp cornstarch 1 1tbsp tbspcornstarch

Preparation

Place chicken between plastic wrap; pound with flat side of meat mallet to 1/4-inch (5 mm) thickness. Sprinkle with pepper. Top each with prosciutto slice, Swiss cheese slice and 4 leaves spinach. Starting at narrow end, tightly roll up. Wrap individually in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

In shallow bowl, combine flour, salt and pepper. Unwrap chicken and roll each in flour mixture, shaking off excess.

In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to foil-lined rimmed baking sheet. Bake in 300°F (150°C) oven until chicken is no longer pink inside, about 20 minutes.

Sauce: Meanwhile, in same skillet, heat oil over medium heat; fry shallots and prosciutto until light golden, about 5 minutes. Add mushrooms, red pepper, thyme and garlic; fry, stirring occasionally, until tender, about 6 minutes.

Add wine; simmer, stirring and scraping up browned bits from bottom of pan, until almost no liquid remains, about 4 minutes. Stir in chicken stock; bring to boil. Reduce heat and simmer until reduced by half, about 10 minutes.

In small bowl, whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into sauce and boil, stirring, until thickened, 2 minutes. Serve with chicken.

Source : Canadian Living Magazine: November 2006