Vic’s Tricks To…Spinach & Prosciutto Stuffed Chicken

4 servings
35 min

Spring has sprung!


What a glorious time of year. The weather is crisp. The birds are chirpin. The flowers are bloomin.


And it’s about that time of year where we need to start thinking about wearing less clothes.


YIKES.


I don’t know about y’all, but I’ve been hibernating hardcore this winter.


I’d love to say it’s because of covid, but it’s really just because I love snugglin w the pups…

Anyway, it’s time to start really working out and eating healthier so we’re feeling like our best selves this spring!


So with that, I bring one of my favorite healthy(ish) dinners – Spinach & Prosciutto Stuffed Chicken!


It may not be the healthiest, per se, but it is low carb! And damn delicious.


The process here is super simple, it just can get a little tricky to execute.


But, have no fear, Vic’s Tricks are here!


In a bowl, combine half a block of softened cream cheese, 1 1/2 cups chopped fresh spinach, 1/2 cup diced prosciutto, 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 3 cloves of minced garlic, and a pinch of salt & pepper. Set aside.

So, you can totally have the chicken as is, but I made a quick marinara to top mine.


In a small pot, heat 1 tbsp olive oil, 2 tsp oregano, 3 cloves minced garlic, and a pinch of red pepper flakes on low heat. Simmer for 2 minutes, then add a can of diced tomatoes and cook for at least 20 minutes on low heat. Add salt & pepper to taste.

Next, you’ll want to butterfly your chicken: to take a chicken breast and cut it longways, about 80% of the way through.


I start with the more rounded edge and begin slicing.

Then, continue to run the knife along the crease until you can open the chicken completely flat.

Take a scoop of the filling and place it into the center of the chicken breast.

Use your hands to fold the chicken back over, stuffing the filling inside. Then season both sides with garlic powder, chili powder, salt & pepper.


Vic Trick: I use toothpicks to secure the chicken in place which makes it like 7483749873870782x easier.

Heat 2 tbsp of olive oil in a large pan over medium heat. Then add the chicken breasts, being careful to not have the spilling fill out.


Vic Trick: Keep the toothpicks in until you get a good sear on both sides.


Also, the filling probably will spill out. Don’t worry, just scoop it all out at the end because it’s soooo gooey and yummy.


Cook the chicken on the first side until browned, about 5 minutes. Then carefully flip and sear that side for 3 minutes.


Turn the heat to low and cover with a lid or aluminum foil. Cook for another 8-10 minutes or until the chicken is cooked all the way through.

Vic Trick: GET A MEAT THERMOMETER!!! They are seriously the best thing ever and such a life saver. You’ll want the chicken to be 165°. This is the one I use: Amazon Meat Thermometer


Top with the marinara, serve with some zoodles and bing bang boom!


Super simple and SO YUMMY!!!!

Let me know what you think in the comments and be sure to tag me on @vics_tricks_to on Instagram with your creations!


Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Spinach & Prosciutto Stuffed Chicken

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients


  • For Filling:
  • 4 oz cream cheese, softened
  • 1 1/2 cups fresh spinach, chopped
  • 1/2 cup prosciutto, diced
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 3 cloves garlic, minced
  • For Sauce:
  • 1 tbsp olive oil
  • 2 tsp oregano
  • 3 cloves garlic, minced
  • Pinch red pepper flakes
  • 1 15 oz can diced tomatoes
  • Salt & pepper
  • For Chicken:
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • Salt & pepper

Instructions


In a bowl, combine all the filling ingredients and set aside.
Make the marinara. In a small pot, heat the oil and seasonings over low heat for 2 minutes. Then add the can of tomatoes and let simmer on low heat while you cook the chicken.
Butterfly the chicken breasts by slicing longways, about 80% of the way through, until you can lay the chicken open flat.
Take a scoop of the filling and place it into the center of the chicken breast and your hands to fold the chicken back over, stuffing the filling inside and using toothpicks to secure. Season both sides with garlic powder, chili powder, salt & pepper.
Heat 2 tbsp of olive oil in a large pan over medium heat. Then add the chicken breasts, being careful to not have the spilling fill out. *Keep the toothpicks in until the chicken is seared on both sides
Cook the chicken on the first side until browned, about 5 minutes. Then carefully flip and cook for another 3 minutes.
Turn the heat to low and cover with a lid or aluminum foil. Cook for another 8-10 minutes or until the chicken is cooked all the way through.
Top with the marinara, serve with zoodles or maybe some yummy broccoli & enjoy!!!
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