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Prosciutto-Wrapped Chicken Breasts with Spinach and Tomato

Dress up boneless chicken breasts by topping them with layers fresh spinach and basil, thinly-sliced tomatoes, prosciutto and a slice of melted Asiago (or provolone) cheese. Serve with a side of pasta with marinara sauce and a tossed green salad for an easy, satisfying dinner.

Prosciutto-Wrapped Chicken Breasts with Spinach and Tomato

Prosciutto-Wrapped Chicken Breasts with Spinach and Tomato

  • Ingredients:
  • 4 boneless, skinless chicken breast halves (1 lb)
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 thin slices prosciutto
  • 8 large basil leaves
  • 1/4 lb fresh spinach leaves, stems removed
  • 2 plum tomatoes, very thinly sliced
  • 4 thin slices Asiago (or provolone, mozzarella) cheese

Preparation:
Preheat the oven to 375°F.

Combine the flour, salt, garlic powder and a few grinds of black pepper in a shallow dish. Lightly dredge the chicken in the mixture, shake off the excess and set aside.

Heat the olive oil in a large pan over medium heat. Add the chicken in a single layer and cook until light golden brown and just cooked through, 2 to 3 minutes per side (don't overcook). Remove from the heat.

Separate the slices of prosciutto and lay them out on a flat surface. Center a piece of chicken crosswise over each slice. Arrange several slices of tomato on each chicken breast, then add 2 basil leaves and a portion of spinach. Wrap the ends of the prosciutto up around the chicken and toppings and press gently to seal.

Carefully transfer the chicken to a shallow baking dish coated with nonstick spray.

Top each piece of chicken with a thin slice of cheese.

Bake for 7 to 8 minutes, or until the cheese is nicely melted. Serve with a side of pasta and a green salad.

Makes 4 servings

Recipe Notes:
For best results, choose relatively small chicken breasts and be sure that you don't overcook them initially because the extra time in the oven could make them a little dry.

About the cheese:
Asiago is our favorite choice for this dish because its tangy flavor complements the saltiness of the prosciutto very nicely, but don't hesitate to substitute with mozzarella, provolone or fontina.

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