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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
2 tablespoons
Extra-virgin olive oil
2
Kosher salt and freshly ground black pepper
4 thin slices
Prosciutto
2 ounces
Mozzarella cheese, shredded
2 ounces
Goat cheese
½ cup
Baby spinach, cooked & chopped
½ cup
white wine
½
Lemon, juiced
4 tablespoons
Unsalted butter
- Heat a large cast iron skillet over medium heat.
- Season chicken breasts on both sides with salt and black pepper and lay out on a large plate or work surface.
- Lay 2 slices of prosciutto on one side of each chicken breast.
- Top prosciutto with mozzarella, spinach, then goat cheese.
- Roll chicken breasts into a “log,” but keep the filling tucked inside. Secure the chicken breasts with toothpicks or wooden skewers.
- Add olive oil to the skillet and lay the chicken breasts in the pan, leaving a little space between them.
- Cook until browned on each side and chicken has completely cooked through, about 20 to 25 minutes.
- Remove from the skillet and transfer to a serving plate.
- Deglaze pan with white wine and reduce wine by 2/3.
- Turn off heat, add butter, and stir until smooth and creamy.
- Finish with lemon juice and pour sauce over chicken.
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Stuffed Chicken Breast With Prosciutto, Mozzarella, Goat Cheese & Spinach
Prep
Cook
00:00 Total Time
Ingredients
Directions
2 tablespoons
Extra-virgin olive oil
2
Kosher salt and freshly ground black pepper
4 thin slices
Prosciutto
2 ounces
Mozzarella cheese, shredded
2 ounces
Goat cheese
½ cup
Baby spinach, cooked & chopped
½ cup
white wine
½
Lemon, juiced
4 tablespoons
Unsalted butter
- Heat a large cast iron skillet over medium heat.
- Season chicken breasts on both sides with salt and black pepper and lay out on a large plate or work surface.
- Lay 2 slices of prosciutto on one side of each chicken breast.
- Top prosciutto with mozzarella, spinach, then goat cheese.
- Roll chicken breasts into a “log,” but keep the filling tucked inside. Secure the chicken breasts with toothpicks or wooden skewers.
- Add olive oil to the skillet and lay the chicken breasts in the pan, leaving a little space between them.
- Cook until browned on each side and chicken has completely cooked through, about 20 to 25 minutes.
- Remove from the skillet and transfer to a serving plate.
- Deglaze pan with white wine and reduce wine by 2/3.
- Turn off heat, add butter, and stir until smooth and creamy.
- Finish with lemon juice and pour sauce over chicken.
