Spinach and Prosciutto Chicken Bundles
tender chicken wrapped in sauteed spinach, mushrooms and prosciutto, baked to juicy perfection.
- 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 tbsp lemon juice fresh
- 4 tbsp extra virgin olive oil divided
- 2 garlic cloves minced
- 1 tsp dried basil *or fresh
- ½ tsp dried parsley *or fresh
- ½ tsp dried rosemary *or fresh
- 1 tsp red wine vinegar
Preheat oven to 350 degrees F.
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.
Heat the remaining 2 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.
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.
Calories: 343kcal | Carbohydrates: 2g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 91mg | Sodium: 467mg | Potassium: 641mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg