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Rachael Ray

Prosciutto-Wrapped Chicken with Garlic and Herb Cheese

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • Olive oil, for drizzling
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 4 pieces boneless, skinless chicken breast, no tenders
  • 1 wheel 5.4 ounce Boursin garlic and herb cheese
  • 4 slices Prosciutto di Parma
  • 1/2 lemon
  • 12 ounces stemmed spinach or kale

Preparation

Preheat oven to 350°F.

Butterfly the chicken breasts by cutting a slit horizontally through each piece—don’t cut all the way—and opening it up. Season them with salt and pepper, and place 1/4 of the cheese in the center of each breast. Close the flap and then wrap each breast with a slice of prosciutto.

Heat a large skillet over medium-high heat with olive oil, a turn of the pan. Add chicken and brown on each side; Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, remove chicken to plate and cover to keep warm.

Remove the lemon from pan. Add a bit more oil, a turn of the pan, and wilt in spinach or kale; season with salt and pepper. Place greens on plate, top with chicken and douse everything with lemon juice.

Ingredients

  • Olive oil, for drizzling
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 4 pieces boneless, skinless chicken breast, no tenders
  • 1 wheel 5.4 ounce Boursin garlic and herb cheese
  • 4 slices Prosciutto di Parma
  • 1/2 lemon
  • 12 ounces stemmed spinach or kale

Directions

Preheat oven to 350°F.

Butterfly the chicken breasts by cutting a slit horizontally through each piece—don’t cut all the way—and opening it up. Season them with salt and pepper, and place 1/4 of the cheese in the center of each breast. Close the flap and then wrap each breast with a slice of prosciutto.

Heat a large skillet over medium-high heat with olive oil, a turn of the pan. Add chicken and brown on each side; Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, remove chicken to plate and cover to keep warm.

Remove the lemon from pan. Add a bit more oil, a turn of the pan, and wilt in spinach or kale; season with salt and pepper. Place greens on plate, top with chicken and douse everything with lemon juice.

Tags:Chicken, Dinner, undoRS