Chicken Stuffed with Spinach and Cheese

Butterflied chicken breasts turn into a simple yet elegant one-pot meal when stuffed with a filling of tangy goat cheese and earthy spinach. Paper-thin strips of prosciutto help to package it all together and crisp up into a deliciously salty exterior. Make it a meal by adding a simple salad.

Chicken Stuffed with Spinach and Cheese

Oil for baking dish

2 cups (2 oz./60 g) baby spinach, chopped

1/4 lb. (125 g) goat cheese, crumbled

1/2 cup (2 oz./60 g) grated Parmesan cheese

Kosher salt and freshly ground pepper

4 skinless, boneless chicken breast halves, about 1 1/2 lb. (750 g) total

4 large, thin slices of prosciutto or cooked ham

Preheat an oven to 400°F (200°C). Oil a shallow baking dish just large enough to hold the chicken breasts in a single layer.

In a bowl, mix together the spinach, goat cheese and Parmesan. Season with salt and pepper.

Place each chicken breast on a work surface. Holding a sharp knife parallel to the work surface, cut each breast in half lengthwise almost all the way through. Spread one-fourth of the spinach-cheese mixture in the center of each breast. Fold the chicken breast closed and season with salt and pepper. Wrap 1 prosciutto slice tightly around each chicken breast and place in prepared dish.

Bake until the prosciutto is crisp and the chicken is opaque throughout, about 20 minutes. Serve directly from the dish. Serves 4.

Find more simple one-dish dinners in our cookbook
One Pot of the Day, by Kate McMillan.