Butterflied chicken breasts filled with garlicky spinach, feta, and lemon zest, wrapped in prosciutto and roasted until crisp; slice into medallions for a striking presentation.
GBy Ginna
Servings
4
4 pieces Boneless skinless chicken breasts
5 oz Fresh baby spinach
3 clove Garlic
2 tbsp Olive oil
0.75 cup Feta cheese, crumbled
2 tbsp Cream cheese, softened
1 piece Lemon
1 tsp Dried oregano
0.5 tsp Black pepper
0.5 tsp Salt
12 slice Prosciutto slices
4 piece Toothpicks or kitchen twine
Calories
616 kcal
Protein
70g
Carbs
24g
Fat
25g
Sugar
1g
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Prepare Filling
1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the spinach and cook for 2 to 3 minutes until wilted. Transfer to a sieve, press out all the moisture, and chop finely.
2. Combine the chopped spinach with the feta, cream cheese, lemon zest, a squeeze of lemon juice, and the oregano. Mix until creamy and season with a little black pepper.
3. Preheat the oven to 200°C (400°F). Butterfly each chicken breast by slicing horizontally through the thickest side, stopping before cutting all the way through, and open like a book. Cover with plastic wrap or parchment and pound to an even thickness of about 1.5 cm (0.5 in).
4 pieces Boneless skinless chicken breasts
4. Season the chicken lightly with salt and black pepper. Spread the filling evenly over each breast, leaving a small border, then roll up tightly from the short end and secure with toothpicks or kitchen twine.
4 pieces Boneless skinless chicken breasts,
0.5 tsp Black pepper,
0.5 tsp Salt,
4 piece Toothpicks or kitchen twine
5. Overlap 3 slices of prosciutto on a board and place a stuffed chicken roll at one end. Roll it up snugly in the prosciutto, ending seam-side down. Repeat with the remaining chicken.
12 slice Prosciutto slices
Roast and Serve
6. Place the wrapped chicken seam-side down on a rimmed baking sheet lined with parchment. Roast for 25 to 30 minutes until the prosciutto is crisp and the chicken reaches an internal temperature of 74°C (165°F).
7. Rest the chicken for 5 minutes, remove the toothpicks or twine, and slice into 2 cm (3/4 in) medallions with a sharp knife. Serve with a squeeze of lemon juice.
1 piece Lemon
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