Spinach and Prosciutto Chicken Bundles
Ingredients:
6 small organic chicken breasts
½ cup baby spinach leaves, stems removed
12 slices prosciutto ham
1 cup chicken broth or stock
8 oz mushrooms, sliced
1 tablespoon lemon juice, fresh
4 tablespoon extra virgin olive oil, divided
2 garlic cloves, minced
1 teaspoon dried basil *or fresh
½ teaspoon dried parsley *or fresh
½ teaspoon dried rosemary *or fresh
1 teaspoon red wine vinegar
Directions:
Preheat oven to 350 degrees. Heat 2 tablespoon 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.
Heat the remaining two tablespoon 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.
Place into the hot oil and sear on each side.
Place chicken bundles into a 7x11 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.
Absolutely delish.
A Few More Favorite Chicken Recipes To Try
- Easy Lemon Artichoke Chicken
- Easy Mexican Chicken Casserole
- Sheet Pan Rosemary Chicken and Potatoes
- Tex-Mex Chicken Roll-Ups
Spinach and Prosciutto Chicken Bundles
Ingredients
- 6 small organic chicken breasts (about 4 oz each)
- ½ cup baby spinach leaves stems removed
- 12 slices prosciutto ham (about ½ ounce per slice)
- 1 cup chicken broth or stock
- 8 oz mushrooms sliced
- 1 tablespoon lemon juice fresh
- 4 tablespoon extra virgin olive oil divided
- 2 garlic cloves minced
- 1 teaspoon dried basil *or fresh
- ½ teaspoon dried parsley *or fresh
- ½ teaspoon dried rosemary *or fresh
- 1 teaspoon red wine vinegar
Instructions
- Preheat oven to 350 degrees F.
- Heat 2 tablespoon of olive oil in a large saute pan and cook garlic and mushrooms until soft and golden, about 8 minutes. Set aside.
- Heat the remaining 2 tablespoon 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.
- Place into the hot oil and sear about 1 minute on each side.
- 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 in preheated oven for about 30 minutes.
Nutrition
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Kathy Steger
This chicken recipe looks delicious and perfectly savory.
Amee Livingston
Thank you Kathy!
Anonymous
I made this last night and my husband and kids loved it.
Amee Livingston
I'm so happy that you enjoyed the recipe! 🙂
Anonymous
Amazing! All of my favorites blended together. Perfect!
Jaybes
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?
Amee Livingston
It would be fine to do it that way, too. Should still have a lot of flavor and turn out delicious. 🙂