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.
- 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
- 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.
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.