A Mutt Company Production

Prosciutto Wrapped Stuffed Chicken Breasts

In Chicken on October 8, 2009 at 11:45 pm

After watching Rachel Ray make this one on food network, I had to give it a go.  I made a alterations to fit my spice cabinet.  FOOD stuffed with FOOD wrapped in FOOD, how could you go wrong.

  • 3 FAT chicken breasts
  • Baby spinach leaves
  • 3 Tablespoons of pine nuts, roasted
  • 1/4 cup grated ricotta cheese
  • 1/4 cup grated Parmesan
  • 2 cloves of garlic, grated
  • A few pinches of nutmeg
  • Salt and pepper
  • Extra virgin olive oil
  • 6 strips prosciutto

The Stuffing

Put the pine nuts in a dry pan on medium-low heat, flipping over and over to brown both sides and give them a nice crunch. Set them aside to cool. Take out a few handfuls of spinach, wash them off, and dry them in a kitchen towel.  Grate a generous amount of the ricotta, parmasen, and garlic. Sprinkle in the nutmeg. Mix thoroughly.

The Chicken Breasts

Salt and pepper the breasts before hand, and then cut a nice slot into them leaving about a half inch as a hinge of sorts. Stuff the chicken with the goods and then take the prosciutto and wrap two pieces around each breast. Sprinkle a little more salt and pepper and coat lightly with olive oil. Place in the oven on 400 degrees for about 20 minutes (depending on thickness of chicken).

Served on a bed of sauteed spinach and mushrooms along side edamame and good laughs.

Average Cost per Person:~$5-6 (well worth it)

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