The Flavors of Fresh Herbs…

Stuffed Chicken Breasts with Prosciutto, Spinach and Cheese
By The Gourmet Farm Girl

2 Boneless Chicken Breasts with skin removed
4 slices Prosciutto
5-6 large fresh spinach leaves
1 14.5 oz can chicken broth
1/2 cup shredded mozzarella cheese
1 teaspoon fresh thyme
3-4 Garlic Cloves sliced
2 small sprigs of fresh rosemary
4-5 leaves of basil chopped

Preheat oven to 400 degrees

Fillet chicken breast open; place in a plastic bag and pound out with a meat tenderizer on both sides
Lay out chicken breasts, salt and pepper, lay 2 slices of prosciutto on top of each breast; top with 3-4 spinach leaves; 1/4 cup cheese and the thyme leaves; Gently roll the breasts and tie with kitchen string or use tooth picks to secure

Place in a glass 9×12  baking dish; pour chicken broth over the breasts; Drizzle with extra virgin olive oil
Place the rosemary sprigs and garlic cloves in the broth and sprinkle the chopped basil over the chicken
and some into the broth

Bake at 400 degrees for 45-50 minutes till done
Let rest in baking dish for 5 minutes

Cut strings or remove tooth picks and slice each breast; pour gravy over to serve

Double this recipe if feeding more than two people and if using dried herbs cut in half 

Parsley Gravy

1 14 oz can (reduced sodium) chicken broth
2-3 Tablespoons flour
2-3 Tablespoons butter
1 Tablespoon Fresh or Dried Parsley
Salt and pepper to taste

Melt butter in a heavy skillet over medium heat; add flour to form roux; pour broth in skillet and stir with a whisk or large spoon till thick and smooth; stir in parsley