I have had a bit of Rachael Ray recipe tunnel vision lately - I have only been making recipes from her magazine. Why, you may ask? Well, they are kind enough to send all those emails with links to recipes that sound so darn good, so they end up in the list in the left sidebar. Next thing you know, that list is 90 percent from Rach's magazine. Oops. So, I decided to get out of that habit by trying something from 30 Minute Meals: Florentine Prosciutto Wrapped Chicken and Spinach Fettuccine with Gorgonzola Cream Sauce.
I'm glad I branched out (if trying another recipe from Rachael Ray, but just from a different RR source counts as "branching out") to try these two. There's just something lovely about a chicken breast stuffed with cheese and spinach. How can you go wrong? I always freak out a little bit about making sure the chicken is cooked, but I made it through somehow. This recipe has the added bonus of requiring about 20 minutes in the oven, making it easy to make the pasta side dish and clean up a bit. The whole thing took me about 40 minutes.
Here's the chicken recipe with my comment in brackets (click the link above for the pasta recipe).
Yield: 6 servings
1 box frozen spinach, defrosted
3 tablespoons pine nuts [They sell these cheap in the bulk bins at my grocery store.]
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
A few grates nutmeg
6 chicken breasts
6 slices prosciutto di Parma, 1/3 pound [This stuff "ain't cheap," so if you want to switch it for bacon, or if your store doesn't carry prociutto, it would be just fine.]
3 to 4 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.