Butterflied chicken breasts turn into a simple yet elegant 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 orzo and cherry tomato salad.
Chicken Stuffed with Spinach and Cheese
Oil for baking dish
2 cups baby spinach, chopped
1/4 lb. goat cheese, crumbled
1/2 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves, about 1 1/2 lb.
4 large, thin slices of prosciutto or cooked ham
Preheat the oven to 400°F. 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.