Roasted Chicken with Prosciutto, Provolone, & Spinach

I wish I could say that I am going to be back to developing new recipes on a regular basis soon, but in reality I do not have the time. we eat pretty simply and I have been going back to my archives on Forks & Amusement to change things up. So for some of you, these might be repeats but I wanted to share again recipes that I love that make for great family meals for your week. 

First up is this easy way to make your chicken breast more interesting. You can really use any cheese and meat that you want. Whatever you have on hand, throw it in, you cannot wreck it. Promise. 

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional, try roasted red peppers if you do not like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.


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