Chicken and Prosciutto Roll Ups
Instructions:
- This dish is easy to make but the presentation makes it a little special for a weekday meal. Serve with whole-grain bread.
- 4 medium skinless, boneless chickenbreast halves (about 11â„4 pounds)
- 4 ounces Fontina cheese, cut into 4 slices
- 4 large slices prosciutto
- 12 large fresh basil leaves
- 1 bag (6 ounces) baby spinach
- Holding knife parallel to work surface, cut a horizontal pocket in thickest part of each chicken breast. Insert 1 slice of cheese in each pocket.
- Arrange prosciutto slices on work surface; top each with 3 basil leaves. Place a breast over each set of basil leaves; wrap with prosciutto to cover pocket. Secure with toothpicks.
- Heat nonstick 12-inch skillet over medium heat until hot. Add chicken to skillet; cover and cook 10 minutes. Uncover; turn chicken over and cook 3 to 5 minutes longer or until chicken just loses its pink color throughout.
- When chicken is done, place spinach in same skillet with chicken. Cook, uncovered, 1 minute or until leaves wilt, stirring constantly.
- To serve, remove toothpicks from chicken.Arrange spinach on 4 dinner plates; top with chicken.
- P R E P 10 minutes
- C O O K 18 minutes
- MA K E S 4 main-dish servings