Stuffed Rolled Chicken Breast
Boneless skinless chicken breast stuffed with roasted red peppers, spinach and cheese then wrapped in prosciutto
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 12 slices prosciutto
- 12-16 strips fire roasted red pepper
- 6 oz Beemster cheese or other similar cheese ie Gouda, Swiss, Gruyère
- 4 handfuls baby spinach
- 1 Tbsp extra virgin olive oil
Instructions
- Lay chicken breasts between plastic wrap or parchment and slice open then pound flat. Season with salt and pepper.
- Arrange 3 slices of prosciutto for each chicken breast in a rectangle shape. Lay chicken breast over top. Arrange 3-4 strips of roasted red pepper across the width of the chicken breast. Slice cheese into thick strips and lay over top, then cover with spinach.
- Starting at the widest width of chicken, roll into a pinwheel, wrapping the prosciutto around as you roll. Poke in any fillings that have fallen out.
- Preheat oven to 350°. Heat oven safe skillet on stove top to medium-high and add olive oil. Sear chicken breasts for 1-2 minutes per side on each of 4 sides.
- Finish chicken breasts in the oven by baking on the middle rack, uncovered, for 20 minutes.
- Allow to rest for a few minutes before slicing open.