OMG this was one of the easiest recipes I've ever made...originally. Of course, I'm one of those people who isn't satisfied with easy. My girlfriend gave me this recipe via Facebook and I made it her way several times. Ok once, maybe twice, and loved every bite of it. My problem, if you can call it that, is I'm always trying to change things up. For my husband I've made this with jalapenos. Next time I think I'll use Monterey Jack cheese for his. He loves spicy. No matter what I do the original recipe came to me from my BFF and I thank her for sharing it with me.
So my darling Kell Bell this is for you....
Sun dried Tomato and Spinach Stuffed Chicken Breast
2 skinless, boneless chicken breasts
½ cup fontina cheese; grated
1 cup fresh spinach; chopped
½ cup sun-dried tomatoes; chopped
4 thin slices of prosciutto
1 ½ cups dry white wine
1 large shallot; finely chopped
1 clove garlic (or 2 or 3); minced
2 Tbsp olive oil
Fresh basil or spinach chiffonade for garnish
Preheat oven to 350
Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side
slightly over lapping. Lay one chicken
breast on top lengthwise. Sprinkle with
salt and pepper. Cover with half of the
Fontina, spinach and sun dried tomatoes.
Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use
toothpicks to keep closed. Repeat with the
other breast.
Add olive oil to a medium large oven proof skillet; heat
over medium heat. Add shallots and
garlic. Stirring constantly, cook until
soft. Add chicken breasts one at a time
and brown on all sides. Remove from
skillet and set aside on a plate. While
the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place
in the oven.
Bake for 30 – 40 minutes, or until done. Remove from the oven and remove string or
toothpicks. Slice into 1 inch
slices. Serve over angel hair pasta, and with a salad, or asparagus, or whatever floats your boat.
