Stuffed Chicken Rosa

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READY IN: 30mins
Recipe by Chef corella

Chicken breasts stuffed with prosciutto, mozzarella, and spinach, topped with a creamy tomato sauce. I got the idea for this recipe from TLC, but kind of made it my own. I served this with Thyme and rosemary roasted red potatoes and a green salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Trim fat from chicken breasts. To form a pocket, cut each chicken breast horizontally almost to opposite edge. Fold back top half of chicken breast; sprinkle lightly with salt and pepper. Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast. Fold top half of breasts over filling. (I secure the seam with toothpicks).
  3. Spread 3 TBSP flour on plate. coat chicken in flour, shaking of excess. Lightly sprinkle each breast with salt and pepper.
  4. Heat oil and butter in a large skillet over medium heat. Place chicken in skillet and brown on all sides, about 4 minutes.
  5. Transfer chicken to a shallow baking dish. (do not wash skillet. Reserve it for making the sauce.) Bake 10-15 minutes or until juices run clear.
  6. Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl. Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens. Add crushed tomatoes and parsley and cook 1 more minute.
  7. Remove toothpicks from chicken breasts. Pour sauce over chicken breasts and enjoy.

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