Goat Cheese Stuffed Chicken with Spinach and Prosciutto
Photo and Recipe courtesy of <a href='http://www.adishofdailylife.com' target='_blank'>A Dish of Daily Life</a>, Michelle Nahom
boneless chicken breasts, sliced thin
ounces goat cheese
ounces baby spinach
slices prosciutto, roughly chopped
garlic cloves, crushed
tbsp. olive oil
c. bread crumbs
c. butter, melted
Sauté spinach and crushed garlic with 1-2 tablespoons of olive oil until spinach is wilted and garlic is fragrant, should take a couple minutes. Remove spinach and garlic from the pan and place in bowl; drain the extra liquid from bowl. Leave a little liquid in pan, and add chopped prosciutto. Cook for a minute or so and add to spinach. Once spinach and prosciutto have cooled, add goat cheese and mix well. Season to taste with salt and pepper.
Preheat oven to 350° F. Place a heaping spoonful of the goat cheese mixture on the chicken, and roll. Secure with a toothpick if needed. Roll or toss chicken breasts in bread crumbs. Place stuffed chicken breasts in a glass baking dish. Pour melted butter over the top and cook for 30 minutes or until internal temperature registers 160° F.
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