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Florentine Stuffed Chicken | This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked! | http://thechunkychef.com
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4 from 2 votes

Florentine Stuffed Chicken

This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 -6 servings
Author: The Chunky Chef

Ingredients

  • 1/2 box frozen spinach defrosted and drained well
  • 3 Tbsp pine nuts
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • Salt and pepper to taste
  • Pinch of ground nutmeg
  • 6 chicken breasts
  • 6 slices prosciutto
  • Olive oil for brushing

Instructions

  • Preheat oven to 400 degrees F.
  • Place defrosted spinach in a colander, top with several layers of paper towels, and press down firmly to get all the excess liquid out of the spinach.
  • Add pine nuts to a small dry skillet and toast over LOW heat until fragrant and toasted.
  • To a mixing bowl, add ricotta, Parmesan, garlic, salt, pepper, nutmeg, spinach and pine nuts. Stir to combine well.
  • Using a sharp knife, cut into the chicken breasts, slicing them across and opening them up like a book, but be careful not to cut them all the way through. Sprinkle the chicken with salt and pepper.
  • Spoon some of the spinach mixture into the chicken, and fold the top of the chicken breast back over the top of the stuffing.
  • Wrap chicken with a slice of prosciutto.
  • Place chicken in a cast iron skillet or a baking sheet (that's been covered with foil), and brush with olive oil.
  • Roast chicken for about 18-20 minutes, or until chicken reaches 165 degrees F and is cooked through.

Notes

1. Recipe credited to Rachael Ray