Wednesday, February 24, 2010

Prociutto Stuffed Chicken Breasts-

4 boneless chicken breast halves
8 slices prosciutto
1 container of herbed cream cheese
1 1/2 cups baby spinach
1/4 cup sliced red pepper
1 cup flour
2 tablespoon olive oil
1 cup water
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoon fresh chopped flat leaf parsley
Salt and pepper

Preheat oven to 350 degrees.

Place each chicken piece between 2 sheets of plastic wrap. Then, use a rolling pin (or the bottom of a frying pan) to pound each chicken breast half to 1/4 thickness.

Remove from plastic wrap and season chicken with salt and pepper on both sides.

Spread cream cheese on chicken breast, and then top with 2 slices prosciutto, spinach and red pepper, leaving a 1/4 inch border around edges. Roll up or fold over securing with toothpicks. Sprinkle with salt and pepper and dredge lightly in flour.

Heat oil in an ovenproof skillet and brown chicken for a few minutes on each side.

Place skillet with chicken in oven for 20-30 minutes.

Remove chicken from pan, place on a plate and cover with foil.

Add water, broth, and lemon juice to the same skillet you cooked the chicken in. Bring to a boil on the stove and let the sauce reduce for about 5 minutes until it thickens. Season with a little salt and pepper. Stir in parsley and pour on top of chicken.