This Spinach-Artichoke and Prosciutto Stuffed Chicken is a delicious clean eating dinner recipe that tastes gourmet but is super easy to make!
Let me tell you about my awful, terrible, very bad, no good day.
Somehow it seems that although I’m a grown adult, I am unable to read parking signs. So, three times in the last two month I’ve returned to my car to find those shiny orange tickets on the windshield.
The most recent time was last Friday. I woke up to go to work and plucked yet another parking ticket off my windshield. Not a great start to my day.
But the horrible-ness didn’t stop there. Oh no.
I drove to work, parked my car, and headed into a day that I thought could only get better. Wrong. I walked out of work only to find that my car had been TOWED due to a street festival (that was not properly marked). So, I find myself in the bowels of Chicago to retrieve my car only to find that it had been towed with yet ANOTHER parking ticket on the windshield. In case you lost track, that’s two tickets and a towing fee. In one day. *sigh* *sob* *weep* *kick something*
On days like that, there’s only one thing you can do …. which is eat pizza and ice cream and drink wine and complain to all your friends.
Then, once you bounce back to reality and get on with your life, it’s time to make this amazing Spinach Artichoke and Prosciutto Stuffed Chicken.
It’s a super healthy and super delicious dinner recipe that tastes totally gourmet, yet is super easy to make! With a simple spinach and artichoke puree, layers of prosciutto, and juicy chicken breasts, how can you go wrong with this flavor combination?
My sister made this for me when I was visiting and it’s a winner for sure. Especially if you’re trying to eat low carb for the summer.
Simply puree the spinach-artichoke mixture together, spread on the chicken with prosciutto and roll. Then give them a quick saute and bake! Easy peasy.
Give this Spinach Artichoke and Prosciutto Stuffed Chicken a try next time you’re trying to impress guests. Or just want a delicious dinner. Or need to make yourself feel good because if you can’t read parking signs, at least you can make some darn good chicken.
Save RecipeIngredients
- 1 can artichoke hearts, drained
- 1 cup spinach
- Salt and pepper, to taste
- 2 teaspoons chopped garlic
- 2 tablespoons chopped shallots
- 2 tablespoons butter
- 2 large boneless chicken breasts, skin removed
- 6 thin slices prosciutto
Instructions
- Preheat oven to 375 degrees F.
- In a food processor, pulse artichoke hearts, spinach, salt and pepper, garlic and shallots until a paste forms.
- Place the chicken breasts between two pieces of plastic wrap and pound out very thin (about 1/4 inch). Sprinkle each side with salt and pepper.
- Layer 3 slices prosciutto on each chicken breast, then spread half the spinach-artichoke mixture on each. Roll each chicken breast up tightly and secure with cooking string.
- Head the butter in a pan and sear the chicken for 2 minutes on all sides or until lightly brown. It doesn't have to be cooked through at this point.
- Transfer chicken to a baking dish and bake for 20 minutes. Cut into slices to serve.
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