How to make
Ingredients
- 1 tsp (5 mL)Extra virgin olive oil
- 4 cups (1 L)Loosely packed fresh spinach
- 2PC®Free From Air-Chilled Boneless, Skinless Chicken Breasts, about 500 g
- 1/3 cup (75 mL)PC®Black Label Roquefort Blue Cheese, Crumbled
- 1/4 tsp (1 mL)Each salt and freshly ground black pepper
- 4 slicesPC®Prosciutto Boneless and Skinless Dry Cured Ham
- 3 tbsp (45 mL)Extra virgin olive oil
- 1 pkg (200 g)PC®King Oyster Sliced Mushrooms
- 1/4 tsp (1 mL)Each salt and freshly ground black pepper
How to make
- Step 1Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Step 2Heat 1 tsp (5 mL) oil in large nonstick frying pan over medium heat. Cook spinach 1 minute, stirring often, or until wilted. Remove from heat; transfer to bowl and wipe pan clean.
- Step 3Place chicken on work surface; butterfly breasts cutting almost all the way through. Season all over with 1/4 tsp (1 mL) each salt and pepper. Open and stuff with spinach and blue cheese. Lay 2 slices prosciutto slightly overlapping on work surface. Close breast; place on top of prosciutto and wrap prosciutto around breast. Repeat with remaining prosciutto and chicken.
- Step 4Return frying pan to medium heat; add 1 tbsp (15 mL) of the oil. Once hot, sear chicken 6 to 8 minutes, turning occasionally. Transfer to prepared baking sheet. Bake in centre of oven 10 to 12 minutes or until just cooked through. Remove from oven; let stand a few minutes.
- Step 5Wipe frying pan clean; heat 1 tbsp (15 mL) of the oil over medium-high heat. Sauté half of mushrooms in single layer 2 minutes per side or until golden brown. Season with pinch of salt and pepper and transfer to bowl. Repeat with remaining oil, mushrooms, salt and pepper.
- Step 6Divide mushrooms between two plates. Slice chicken breasts; arrange on top of mushrooms.
