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Prosciutto-Wrapped Chicken Breasts Stuffed with Roquefort and Spinach

Proscuitta wrapped chicken breasts atop king oyster mushroom slices

PC Black Label Roquefort Blue Cheese

Prosciutto-Wrapped Chicken Breasts Stuffed with Roquefort and Spinach

Stuffed with piquant PC®Black Label Roquefort Blue Cheese and wilted spinach, then rolled with thinl...

Stuffed with piquant PC®Black Label Roquefort Blue Cheese and wilted spinach, then rolled with thinly sliced dry cured prosciutto, this dazzling chicken dish is exquisitely partnered with king oyster mushrooms pan-fried until tender and golden brown.

  • Level: Advanced
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 2
  • Dish Type: Italian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Chicken
  • Calories

    650 cal

  • Total Fat

    35 g

  • Sodium

    1480 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    5 g

  • Protein

    74 g

Prosciutto-Wrapped Chicken Breasts Stuffed with Roquefort and Spinach

Proscuitta wrapped chicken breasts atop king oyster mushroom slices

PC Black Label Roquefort Blue Cheese

  • Calories

    650 cal

  • Total Fat

    35 g

  • Sodium

    1480 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    5 g

  • Protein

    74 g

How to make

Ingredients

  • 1 tsp (5 mL)

    Extra virgin olive oil
  • 4 cups (1 L)

    Loosely packed fresh spinach
  • 2

    PC®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 slices

    PC®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 1

    Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

  • Step 2

    Heat 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 3

    Place 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 4

    Return 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 5

    Wipe 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 6

    Divide mushrooms between two plates. Slice chicken breasts; arrange on top of mushrooms.

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