Proscuitto Stuffed Chicken

This is an oldie but a goodie and a favorite around here. It is full of so much flavor. The ooey gooeyness of the cheese, the crunch of the crust and the savory flavors are why this one is a top pick of mine.

Stuffed Chicken (4 servings)

2 Tbsp olive oil

2 oz prosciutto, thinly sliced

4 cups baby spinach

1/4 cup roasted red peppers

2 Tbsp pine nuts (a staple in our house!)

Salt & black pepper to taste

4 boneless, skinless chicken breasts (pounded to 1/2" thickness)

1/2 cup fontina or mozzarella cheese shredded

2 eggs lightly beaten

2 cups bread crumbs (we sub for panko crumbs)

1. Heat 1/2 Tbsp olive oil in pan over med. heat. Add prosciutto strips. Cook until lightly crisp.

2. Add spinach, peppers and pine nuts and cook until spinach is fully wilted.  Set aside.

3. Season chicken with salt and pepper. Divide spinach mixture and cheese among the breasts and wrap one end of the chicken around the mix and roll tightly.  Secure ends with toothpicks.

4. Combine eggs in shallow bowl.  Mix bread crumbs on plate with salt and pepper. Dredge chicken first in eggs, then crumbs making sure fully coated.

5. Wipe out skillet. Heat remaining oil over med. heat, add chicken and cook on all sides until crust is golden brown and chicken is cooked all the way through.

enjoy!