Recipe: Stuffed Chicken Breasts (with spinach, goat cheese and prosciutto)

STUFFED CHICKEN BREASTS

1 tablespoon olive oil
2 cloves garlic, minced
1 (16-ounce) package fresh spinach
4 boneless chicken breast halves
1/2 teaspoon salt, divided
Freshly ground pepper
1 (4 ounce) package goat cheese, at room temperature
1 (3 to 4 ounce) package sliced prosciutto, ham or salami
1/2 cup all-purpose flour
1 egg
1 tablespoon water
1 cup dry bread crumbs
3/4 cup vegetable oil

Preheat the oven to 375 degrees F.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook 30 seconds.

Add spinach; cook, stirring, until spinach is wilted, about 3 minutes. Remove spinach mixture to a colander; drain. Press out excess water.

Place one chicken breast between two layers of plastic wrap; pound until about 1/4 inch thick. Repeat with remaining breasts. Season breasts with 1/4 teaspoon salt and pepper to taste.

Spread 1/4 of the goat cheese over each breast; place one or two prosciutto slices over the cheese, overlapping if necessary, covering as much of the chicken as possible. Divide spinach among chicken breasts. Roll up each breast tightly, starting at the narrow end; secure each with 3 toothpicks at the seam.

Place flour in a bowl. Whisk together egg and water in another bowl.

Combine bread crumbs, remaining 1/4 teaspoon salt and pepper in a third bowl.

Roll stuffed breasts in flour, then in egg and finally in bread crumbs. Place on a lightly greased cookie sheet.

Heat vegetable oil over medium-high heat in the skillet. Brown two breasts at a time, about 2 minutes a side; place on the cookie sheet.

Transfer to the oven; bake until golden brown and cheese is melting, about 18 minutes.

Makes 4 servings
Source: St. Louis Post-Dispatch, June 1, 2005