Stuffed Chicken Breast Wrapped in Prosciutto
Serves 4
Ingredients:
Skinless Chicken Breasts (1 per person)
1 bunch Spinach
½ cup of Pine Nuts (Toasted)
Nutmeg
1 oz Butter
3 sprigs of Rosemary (remove leaves) Prociutto (Sliced Thinly – 2 slices per chicken breast)
Salt and Pepper
Preheat oven to 350°/325° Fan
Generally speaking, Prosciutto has two forms. It can be cooked like a regular ham (this variety does not undergo the curing process), or can be served crudo, (raw, but dry-cured). The cooked version is called "Prosciutto Cotto." Prosciutto is usually served sliced tissue-paper thin, wrapped around grissini or melon, as an antipasto.
Preparation:
Remove stems from the spinach and wash thoroughly.
Place the spinach in a large pan and cook for about 4 minutes. (The water on the leaves will be enough to cook it)
Squeeze the excess water from the cooked spinach and chop.
Place in a bowl with the pine nuts, butter, very small amount of nutmeg, salt and pepper.
Mix together.
Place the chicken breasts on a board, skinned side down.
Make a pocket in the thicker part of the breast with a small knife, slicing sideways; make sure you don't cut all the way through.
Fill each pocket with the spinach mixture.
Lay out 2 slices of Prosciutto out flat, slightly overlapping.
Sprinkle some of the Rosemary leaves on the Prosciutto.
Put a chicken breast on top and wrap it with the Prosciutto.
Lightly oil a baking sheet.
Place the chicken breasts on the sheet, cook for approx 25 minutes.
To plate, cut each chicken breast on an angle and serve with the cooking juices.
Serve with roasted plum tomatoes, and steamed asparagus.
