Stuffed Chicken Rosa

Name: Stuffed Chicken Rosa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 boneless chicken breasts (about 4 oz. each); salt and black pepper; 8 slices prosciutto (thin slices); 2 ounces mozzarella cheese, cut into 1/2 oz. slices; 1 cup fresh spinach leaves, stems removed and chopped; 4 tablespoons all-purpose flour, divided; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 cup chicken broth; 1/2 cup white wine (I used sauvignon blanc); 1 tablespoon heavy cream; 1/2 cup Italian-style crushed tomatoes; 2 tablespoons Italian parsley, chopped

Submitted by Chef corella

"Chicken breasts stuffed with prosciutto, mozzarella, and spinach, topped with a creamy tomato sauce. I got the idea for this recipe from TLC, but kind of made it my own. I served this with Thyme and rosemary roasted red potatoes and a green salad."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

4 boneless chicken breasts (about 4 oz. each)
salt and black pepper
8 slices prosciutto (thin slices)
2 ounces mozzarella cheese, cut into 1/2 oz. slices
1 cup fresh spinach leaves, stems removed and chopped
4 tablespoons all-purpose flour, divided
1 tablespoon olive oil
1 tablespoon butter
¹⁄₂ cup chicken broth
¹⁄₂ cup white wine (I used sauvignon blanc)
1 tablespoon heavy cream
¹⁄₂ cup Italian-style crushed tomatoes
2 tablespoons Italian parsley, chopped

directions

Preheat oven to 350°F.
Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.