Monday, February 7, 2011

Florentine Prosciutto Wrapped Chicken


***Prosciutto...Just the word brings back delicious memories from our time in Italy.  That's where you can find the finest Prosciutto di Parma in all the world.  I remember waking up at our hotel in Florence, Italy and walking downstairs to a gorgeous array of breakfast food - prosciutto included!  Sadly, the packaged prosciutto that you can find in the grocery stores here in the USA just doesn't compare.  However, I will say that The Fresh Market has some of the best that I've been able to find.  There, they cut it fresh for you.


This recipe for Florentine Prosciutto Wrapped Chicken is simply delish.  The toasted pine nuts and nutmeg both add such wonderful flavors to this dish.  In fact, if you don't have nutmeg, don't make this chicken without it - It makes such a difference!


When a trip to Italy isn't possible, this yummy dinner sure does do the trick!


Bon Appetit!***

Florentine Prosciutto Wrapped Chicken
Source:  Look + Cook cookbook by Rachael Ray

Ingredients:
  • 1 box frozen spinach, defrosted
  • 3 tablespoons pine nuts
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 2 cloves garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • A few grates nutmeg
  • 6 chicken breasts
  • 6 slices prosciutto di Parma, 1/3 pound
  • 3-4 tablespoons extra virgin olive oil (EVOO)
 Butterfly each chicken breast, then add the spinach stuffing.

All wrapped up in prosciutto and ready to go!

Preparation:
Pre-heat oven to 400°F.
Wring out defrosted spinach in clean kitchen towel.

Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.

Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some EVOO and roast 18-20 minutes until cooked through.

2 comments:

Adriana said...

What a great meal! Gotta love those Italian flavors. What did you serve it with?

innochkaskitchen said...

This looks great! My husband LOVES Prosciutto!