Let’s just say today has been a not so friendly Monday. As if the sole fact that it’s Monday wasn’t bad enough, while prepping this dish I smacked my forehead on the fridge door making me bleed, then the most beautiful tree on my property fell down into the road from the crazy wind storm. What a mess!! Luckily the township was out there breaking it down before I even knew it had fallen and my head will be fine, it’s pretty hard.
So it was a huge surprise, due to the recent events of this Monday evening, that my chicken actually turned out to be one of the juiciest and most delicious pieces of meat I have ever cooked. As soon as I cut through the outer layer of the chicken breast, juices just flooded my plate. I have been in the mood to alter my usual dishes a bit and attempt to make them even better. Normally, I make this stuffed chicken without the prosciutto, but I have to admit the addition of fresh Italian prosciutto intensified the flavor adding a mildly salty crispy texture to the creamy stuffing giving it just what was needed!
1 package (roughly 3 breasts) organic chicken breast
1 1/2 cups fresh spinach whole leaf
1 cup fresh shredded mozzarella cheese
6 pieces fresh Italian Proscuitto
Salt to taste (not too much because the prosciutto is salty)
Ground peppercorn to taste
1/2 tablespoon garlic powder
1/2 tablespoon adobo without pepper
Preheat oven to 350 degrees F. Cut each chicken breast in half as if you were butterflying them, but completely separate the pieces. Lay out your 6 chicken pieces flat on a foil covered baking sheet. Shred fresh mozzarella cheese or use packaged shredded cheese if you prefer. (Shredding the cheese helps it to melt faster than a large chunk and allows it to be distributed throughout the whole roll up) Take a preferred amount of fresh spinach leafs and place them along each piece of chicken, then add the mozzarella on top. Roll each thin breast so the spinach and cheese is wrapped up within the chicken. Season each roll up with salt, pepper, garlic powder, and adobo, then wrap one piece of prosciutto around each chicken roll up. Top with some extra cheese and bake for 3o-35 minutes or until juices run clear. Be careful not to over cook and dry out chicken.