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Monday, September 2, 2013

Easy "folded" chicken breast stuffed with prosciutto, roasted red pepper, mozzarella and spinach

Well, tonight was my first night cooking for 3 people.  My two college kids are safely tucked away at school and my oldest is in London, leaving only one child left!  Very tricky, seeing as I have been cooking for 5-6 really hungry people all summer long.  Using only 4 small chicken breasts didn't look like enough, but they were.  

This is a dinner that you will love to make because there is no measuring involved!  The flavors are delicious, it only takes 20 minutes to cook, and it looks can't go wrong.  So here's what you need....

boneless chicken breasts flattened out as much as possible
fresh spinach leaves
fresh mozzarella
roasted red peppers
Parmesan cheese
salt and pepper

Start by getting the chicken breasts ready by flattening them out.  Make sure they are nice and dry.  Sprinkle with a little salt and pepper.

Now for the layering.  Begin with the spinach leaves.  Then top with a slice of fresh mozzarella and a piece of prosciutto (I happened to have a pre-made roll of prosciutto and mozzarella, so I used that).  Next a piece of pepper, followed by a little more fresh mozzarella/prosciutto.  

All you have to do now is fold over the chicken.  There was no need for toothpicks or string!

 When you are done layering and folding, brush the tops with an egg wash.  I had a container of egg whites, so I used some of that.  Dip the chicken "packages" in a mixture of bread crumbs and Parmesan cheese.  Place in your casserole dish, spray with a little vegetable oil spray, and pop into a 350 degree oven for 20 minutes.

I think this whole dinner took 45 minutes to prepare from start to finish.  I served the chicken with some roasted broccoli and brussel sprouts...not only did it look beautiful, but it tasted yummy.

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