CHICKEN BREASTS WRAPPED IN PROSCIUTTO WOW!!!!!!! ENJOY DAN:

PROSCIUTTO- WRAPPED CHICKEN BREASTS WITH GOAT CHEESE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 boneless, skinless chicken breast

4 large, thin slices prosciutto

1 box frozen spinach, defrosted

3 tablespoons pine nuts, toasted

2 tablespoon olive oil

2 garlic cloves, grated or finely chopped

2 shallots, chopped

1 teaspoon fresh thyme

3/4-cup soft goat cheese

1 tablespoon fresh basil

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

 

1.    In pre-heated oven spread I tablespoon olive oil on a baking sheet.

2.    Set aside.

3.    Wring out defrosted spinach in clean kitchen towel.

4.    Toast pine nuts in a dry frying pan.

5.    Heat 1 tablespoon olive oil in a skillet over medium-heat.

6.    Stir in shallots and cook for 3 minutes.

7.    Stir in garlic and thyme, salt and pepper and cook 2 minutes more.

8.    Transfer the shallot  mixture to a bowl.

9.    Mix in pine nuts, spinach, goat cheese, and basil.

10. Stir until well combined.

11. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast.

12. Work your fingers into the slit, and expand the slit to form a pocket.

13. Season with salt and pepper.

14. Fill each pocket with a small amount of spinach mixture.

15. Flap chicken breast back over spinach mixture.

16. Wrap each breast with prosciutto to seal them, carefully covering the whole breast.

17. Place the chicken breast, seam side down, onto the prepared baking sheet.

18. Bake chicken for about 40 minutes, turning the chicken breast over after 20 minutes.

                          ENJOY DAN:                                HALLELUJAH!!