Tuesday, October 07, 2014

I enjoy playing a little game of Chopped with myself as I fix dinner.  What's in the pantry/fridge/freezer that can be combined in creative and delicious ways?  Mind you I don't throw myself the loop of some weird ingredient that doesn't go with anything.  (Ted you're just cruel.) Lord know I should do it more often...given three freezers worth of stuff to work with.  But I digress.

The latest game was a victory.  I had: 1) chicken breasts (Just stop reading now if you don't have chicken breasts somewhere in your house.) 2) Prosciutto (Too much purchased for a party vacuum-packed and frozen afterwards.) 3) Spinach (Those huge containers are just too tempting at Costco.) 4) Ricotta cheese (Yes, I make my own.  Don't you???)

Now mind you I didn't concoct this on my own.  Just used my well-tagged Evernote recipe database and found this one...

Winner, winner, chicken dinner!

Spinach and Ricotta Stuffed Prosciutto-Wrapped Chicken Breasts
Makes 4 servings.

4 ounces boneless, skinless chicken breasts
3 tablespoons olive oil
1 tablespoon  minced garlic
4 cups baby spinach
A pinch freshly ground nutmeg
1/2 cup drained fresh ricotta
1/2 cup grated Parmesan cheese
8 slices prosciutto, thinly sliced

Preheat oven to 350 degrees.

Butterfly the chicken by slicing horizontally into the thick, long side of each breast, taking care not to slice all the way through. Open each breast like a book and place on a work surface. Using a mallet, pound the chicken to even it out a bit. Season both sides with salt and pepper.

In a medium skillet, heat one tablespoon olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and stir until wilted, 3 to 4 minutes. Add the nutmeg.. Season with salt and pepper to taste. Drain the spinach well, let cool, then finely chop. (You should have 3 to 4 tablespoons chopped spinach.) In a medium bowl, mix the spinach with the cheeses; season to taste.

Spread some of the spinach mixture on one side of each chicken breast, leaving a small border. Close the other half of the chicken breast over the filling to cover. Wrap each chicken breast with 2 slices prosciutto.

In a large, ovenproof skillet, heat the remaining two tablespoons olive oil over medium-high heat. Add the chicken and cook until the prosciutto is just browned, 2 to 3 minutes on each side. Transfer the skillet to the oven and bake until the chicken is cooked through, about 12 minutes.

Remove from oven let chicken rest 10 minutes and serve.

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