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

 

 

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

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

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 chicken, top with 2-3 spinach leaves; 1/4 cup cheese and the thyme leaves

 

Gently roll the breasts and tie with kitchen string or use a few tooth picks to secure

 

Place in a glass 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
Parsley Gravy
The Gourmet Farm Girl

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

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

 

ENJOY!