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Main Dishes » Chicken » Prosciutto-Wrapped Chicken Breasts with Spinach and Tomato

Prosciutto-Wrapped Chicken Breasts with Spinach and Tomato

by Lynne Webb on August 15, 2013 (Updated February 25, 2023) // 2 Comments

Boneless chicken breasts layered with fresh spinach, basil, and thin-sliced tomato, wrapped in prosciutto and topped with melted Asiago.
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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

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Boneless chicken breasts layered with fresh spinach, basil, and thin-sliced tomato, wrapped in prosciutto and topped with melted Asiago.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 20 minutes mins
Total Time : 30 minutes mins
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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

Instructions 

  • 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.

Recipe Notes

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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Chicken
 | 
Cuisine: Italian

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Comments

  1. Annette says

    January 25, 2015 at 10:03 pm

    Made this for dinner tonight and it was delicious! My husband said it was a “gourmet meal”. Easy to make and full of flavor!! Highly recommend!

    Reply
    • Lynne Webb says

      January 27, 2015 at 6:07 pm

      Hi Annette,
      So glad you enjoyed the recipe. Thanks for taking the time to let us know.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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