Stuffed Chicken Rosa

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts (about 4 oz. each)
• salt and black pepper
• 8 slices prosciutto (thin slices)
• 2 ounces mozzarella cheese, cut into 1/2 oz. slices
• 1 cup fresh spinach leaves, stems removed and chopped
• 4 tablespoons all-purpose flour, divided
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup wine (i used sauvignon blanc)
• 1 tablespoon heavy cream
• 1/2 cup italian-style crushed tomatoes
• 2 tablespoons italian parsley, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 trim fat from chicken breasts. to form a pocket, cut each chicken breast horizontally almost to opposite edge. fold back top half of chicken breast; sprinkle lightly with salt and pepper. place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. fold top half of breasts over filling. (i secure the seam with toothpicks).
• 3 spread 3 tbsp flour on plate. coat chicken in flour, shaking of excess. lightly sprinkle each breast with salt and pepper.
• 4 heat oil and butter in a large skillet over medium heat. place chicken in skillet and brown on all sides, about 4 minutes.
• 5 transfer chicken to a shallow baking dish. (do not wash skillet. reserve it for making the sauce.) bake 10-15 minutes or until juices run clear.
• 6 whisk wine, chicken broth, and cram into remaining 1 tbsp of flour in a small bowl. pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. add crushed tomatoes and parsley and cook 1 more minute.
• 7 remove toothpicks from chicken breasts. pour sauce over chicken breasts and enjoy.