FOOD
Chicken Florentine Wrapped in Smoked Prosciutto
Stuffed with a ricotta cheese and spinach mix and wrapped in smoked prosciutto, this chicken is good from the inside out.
FOOD
Chicken Florentine Wrapped in Smoked Prosciutto
Stuffed with a ricotta cheese and spinach mix and wrapped in smoked prosciutto, this chicken is good from the inside out.
Ingredients
Chicken Florentine Wrapped in Smoked Prosciutto
- 10 ounces fresh baby spinach, divided
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 clove garlic, grated
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Pinch freshly ground black pepper
- 6 chicken breasts
- 12 slices speck (smoked prosciutto)
- 4 tablespoons olive oil
Sauce
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup diced onion
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons sherry
Steps
Chicken Florentine Wrapped in Smoked Prosciutto
- Preheat the oven to 400 degrees.
- In a medium frying pan, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool.
- In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
- On a flat surface, cut chicken breasts in half, but not all the way through, opening them up like a book. Season the chicken with salt and pepper.
- Fill each with about 2 tablespoons of the cheese and spinach mixture. Fold the breasts back together and wrap them in pancetta to seal them.
- Brush the chicken all over with olive oil, and bake for 18 to 20 minutes.
Sauce
- In a large skillet, cook tomatoes in olive oil until blistered. Remove and set aside. Add onions and saute in butter for about 3 minutes. Add garlic and cook for 1 minute more.
- Gradually add flour and salt and stir in milk and sherry until combined. Heat until bubbling, then reduce heat and simmer for 2 minutes until thickened.
- Add remaining spinach and wilt. Add chicken, return tomatoes to the pan and serve.