2 lbs boneless skinless chicken breast
1 shallot, finely diced
4 cups baby spinach
3 Tbsp Kite Hill chive flavored cream cheese, or other non-dairy herb flavored cream cheese
8-10 slices prosciutto (you’ll want 2 slices per chicken breast)
olive oil
salt & pepper
Preheat oven to 375ºF.
Pat dry chicken breasts. Butterfly each chicken breast half. To do this, hold the thin end of the chicken breast and use a sharp knife to cut horizontally along the edge of the chicken breast, leaving a 1 inch season the opposite edge of the breast. You are trying to cut the chicken breast in half while still leaving enough to hold the top and bottom pieces together. Once you’ve butterflied each chicken breast, season with 1 tsp salt and 1/4 tsp black pepper. Set aside.
In a medium saucepan over medium-high heat, place 1 Tbsp olive oil. Once oil is heated, add shallot. Sauté for 30 seconds. Add spinach and sauté until spinach has wilted. Remove pan from heat. Stir in cheese.
Lightly oil a 9x13 casserole dish or a rimmed baking sheet.
Time to assemble the pieces. Spoon equal amounts of the spinach cheese filling into each of the chicken breasts. Place on the prepared baking dish. Lay 2 pieces of prosciutto over the width of each chicken breast. Tuck under the bottom so that the chicken breast is wrapped up in prosciutto. Brush with olive oil and sprinkle with a pinch of salt and pepper.
Bake for 25-30 minutes, or until a thermometer inserted in the thickest part of the chicken reaches 165ºF.
Remove from oven and serve immediately.
You could serve this with roasted veggies, pasta and marinara, mashed potatoes, or a simple salad.
Enjoy!