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Chicken Spinach and Prosciutto Bundles

By Amee Livingston 7 Comments

Chicken and Spinach Prosciutto Bundles recipe


Chicken Spinach and Prosciutto Bundles


Ingredients:
6 small organic chicken breasts
1/2 cup baby spinach leaves, stems removed
12 slices prosciutto ham
1 cup chicken broth or stock
8 oz mushrooms, sliced
1 tbsp lemon juice, fresh
4 tbsp extra virgin olive oil, divided
2 garlic cloves, minced
1 tsp dried basil *or fresh
1/2 tsp dried parsley *or fresh
1/2 tsp dried rosemary *or fresh
1 tsp red wine vinegar

Directions:
Preheat oven to 350 degrees.  Heat 2 tbsp of the olive oil in a large saute pan and cook garlic and mushrooms until soft and golden.   Set aside.  I’m not sure about you, but I could eat a bowl of these all by themselves.

Mushrooms for Chicken and Spinach Prosciutto BundlesHeat the remaining two tbsp olive oil in your saute pan.  Assemble the chicken bundles by first seasoning each chicken breast with sea salt and pepper and then lay a few pieces of spinach on top of each piece.   Wrap each chicken breast with 2 slices of prosciutto.  

wrapped chicken prosciutto bundlesPlace into the hot oil and sear on each side.  

Sautéed Chicken and Prosciutto Bundles

Place chicken bundles into a 7×11 baking dish.  Pour mushrooms and garlic back into the saute pan and add chicken broth, vinegar, lemon juice and herbs.  Simmer about a minute and pour mixture over chicken breasts.  Drizzle chicken bundles generously with olive oil and bake for about 30 minutes.  

Baked Chicken and Spinach Prosciutto Bundles

Absolutely delish.

Chicken and Spinach Prosciutto Bundles

 

Chicken and Spinach Prosciutto Bundles
Print
Chicken Spinach and Prosciutto Bundles
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
tender chicken wrapped in sauteed spinach, mushrooms and prosciutto, baked to juicy perfection.
Servings: 6
Ingredients
  • 6 small organic chicken breasts
  • 1/2 cup baby spinach leaves stems removed
  • 12 slices prosciutto ham
  • 1 cup chicken broth or stock
  • 8 oz mushrooms sliced
  • 1 tbsp lemon juice fresh
  • 4 tbsp extra virgin olive oil divided
  • 2 garlic cloves minced
  • 1 tsp dried basil *or fresh
  • 1/2 tsp dried parsley *or fresh
  • 1/2 tsp dried rosemary *or fresh
  • 1 tsp red wine vinegar
Instructions
  1. Preheat oven to 350 degrees F.  
  2. Heat 2 tbsp of olive oil in a large saute pan and cook garlic and mushrooms until soft and golden, about 8 minutes. Set aside.
  3. Heat the remaining 2 tbsp olive oil in your saute pan.  
  4. Assemble the chicken bundles by first seasoning each chicken breast with sea salt and pepper and then lay a few pieces of spinach on top of each piece.  Wrap each chicken breast with 2 slices of prosciutto. 
  5. Place into the hot oil and sear about 1 minute on each side. 
  6. Place chicken bundles into a 7×11 baking dish.  Pour mushrooms and garlic back into the saute pan and add chicken broth, vinegar, lemon juice and herbs. Simmer about a minute and pour mixture over chicken breasts.  
  7. Drizzle chicken bundles generously with olive oil and bake in preheated oven for about 30 minutes. 

 

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March 15, 2013 Filed Under: Chicken, Main course, Paleo, Whole 30 Challenge Tagged With: chicken, Gluten Free, main course, mushrooms, spinach

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Comments

  1. Kathy Steger says

    March 19, 2013 at 2:24 am

    This chicken recipe looks delicious and perfectly savory.

    Reply
  2. Amee Livingston says

    March 19, 2013 at 4:50 pm

    Thank you Kathy!

    Reply
  3. Anonymous says

    August 30, 2013 at 2:43 pm

    I made this last night and my husband and kids loved it.

    Reply
    • Amee Livingston says

      September 1, 2013 at 4:49 pm

      I’m so happy that you enjoyed the recipe! 🙂

      Reply
  4. Anonymous says

    November 2, 2013 at 7:06 pm

    Amazing! All of my favorites blended together. Perfect!

    Reply
  5. Jaybes says

    December 18, 2013 at 7:48 am

    I would like to make this in advance. Is the sear a must, or can I make the bundles in advance put in the fridge & pour the mushroom mixture on right before I put it in the oven?

    Reply
    • Amee Livingston says

      December 18, 2013 at 5:38 pm

      It would be fine to do it that way, too. Should still have a lot of flavor and turn out delicious. 🙂

      Reply

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