Spinach-Stuffed Chicken Spirals

Submitted by Barb W.

"Chicken stuffed with spinach and melting cheese. From Midwest Living magazine, a featured recipe from the Grand View Lodge in Nisswa, Minnesota. Serve with Sauteed Spinach Cream Sauce"

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 6 large boneless skinless chicken breast halves
• fresh ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 egg, slightly beaten
• 6 slices prosciutto ham (thin slices)
• 2 -3 ounces monterey jack pepper cheese, cut into 2 x 1/2 inch sticks
• 2 tablespoons butter, melted

directions

1. Place each chicken breast, boned side up, between 2 pieces of plastic wrap.
2. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness.
3. Remove plastic wrap, and sprinkle chicken with black pepper to taste.
4. Squeeze spinach until well-drained and almost dry.
5. In a small bowl, combine half of the spinach with the egg. (Save the rest of the spinach for the Sauteed Spinach Cream Sauce).
6. Spoon about 2 tablespoons of the spinach mixture onto each chicken piece, spreading evenly over the chicken.
7. Top with a piece of prosciutto.
8. Place a stick of cheese near the edge of the chicken breast.
9. Fold in sides and roll up, starting from edge with the cheese.
10. Place rolls, seam side down, into a 13x9x2 inch baking dish.
11. Drizzle with butter.
12. Bake, uncovered, at 375 degrees for 35-40 minutes or until chicken in no longer pink. (170 degrees).
13. Prepare Sauteed Spinach Cream Sauce while chicken is baking.
14. Spoon sauce over chicken breasts when serving.

Reviews

[karen in tbay]

I thought I was thawing out spinach but it turned out to be swiss chard which turned out ok. I didn't make the sauce so used all the chard on the chicken. I didn't have the monterey so used jalapeno gouda and mozzarella cheese. Easy with great presentation when sliced.