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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.1
  • Total Fat: 12.1 g
  • Cholesterol: 152.8 mg
  • Sodium: 719.2 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 65.2 g

View full nutritional breakdown of Spinach, Cheese & Prosciutto Stuffed Chicken Breast calories by ingredient
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Spinach, Cheese & Prosciutto Stuffed Chicken Breast

Submitted by: COLORMEPEACH

Introduction

A great low carb entree that really fills you up! A great low carb entree that really fills you up!
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breasts (approx 4 oz each)
    4 slices (1/2 oz each) Prosciutto
    4 Slices (1/2 oz each) Smoked Provelone (I use low fat cheddar)
    1 cup spinach leaves, chopped
    4 Tbsp flour, divided
    1 Tbsp Olive Oil
    1 Tbsp Butter (I use I can't believe its not butter)


Directions

1. Preheat oven to 350 degrees.
2. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle chicken lightly with salt and pepper. Place 1 slice proscuitto, 1 slice cheese and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling.
3. Spread 3 Tbsp flour on plate. Holding chicken breast closed, coat with flour; shake off excess. Lightly sprinkle chicken with salt and pepper.
4. Heat oil and butter in large skillet over medium heat. Place chicken in skillet; cook about 4 minutes on each side or until browned.
5. Transfer chicken to shallow baking dish. Bake in oven 10 minutes or until chicken is no longer pink in center and juices run clear.

The original recipe calls for a cream sauce, which I do not use. If you want to make it you will also need :
1 cup chicken broth
1 tbsp heavy cream

While chicken is cooking, whisk chicken broth and remaining 1 tbsp flour in small bowl. Pour chicken broth mixture into same skillet; heat over medium heat, stirring constantly, until sauce thickens, about 3 minutes. Spoon sauce onto serving plates; top with chicken breasts.

Number of Servings: 4

Recipe submitted by SparkPeople user COLORMEPEACH.






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