Spinach And Prosciutto Topped Chicken Breasts
Dress up boneless chicken breasts by topping them with layers of prosciutto, thinly-sliced tomatoes and fresh spinach, then sealing those goodies on top with a slice of melted provolone cheese. Serve with a side of penne with marinara, a tossed green salad and a glass of Orvieto. If you have your marinara on hand, this meal can easily be on the table in half an hour.
- 4 boneless, skinless chicken breast halves
- 1/4 cup flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 lb prosciutto, sliced paper thin (8 slices)
- 1/4 lb fresh spinach
- 2 small tomatoes, very thinly sliced
- 8 large basil leaves
- 4 medium slices provolone cheese
Preheat the oven to 375°F.
Pound each chicken breast half to an even thickness of about 1/2-inch. Combine the flour, salt and a few grinds of black pepper in a shallow dish. Lightly dredge the chicken and set aside.
Heat the olive oil in a large pan over medium heat. Add the chicken and cook until light golden brown and just cooked through, about 3 minutes per side. Arrange the chicken in a single layer in a baking dish coated with nonstick spray.
Top each piece of chicken with a slice of prosciutto, a layer of spinach leaves, 2 slices of tomato and a pinch of salt and pepper. Repeat the layers in order, then add a layer of 2 basil leaves to each and top with a slice of provolone.
Bake for 5 to 6 minutes, or until the cheese is melted and begins to brown.
Makes 4 servings
For a variation, try using paper thin slices of genoa salami and mozzarella in place of the prosciutto and provolone.
This is an original recipe created & tested by the editors of MyGourmetConnection