Prosciutto-Wrapped Chicken Breast with Spinach, Shiitake & Gouda
The perfect dinner and lunch idea!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
- 4 skinless boneless chicken breast 1kg
- 4 shiitake mushrooms 65g
- 200 g prosciutto slices
- 160 g gouda cheese
- 2-3 cups fresh spinach 100g
- 1 tsp salt
- 1 tsp black pepper
- 4 tbsp olive oil
Preheat the oven to 200C/400F.
Slice each chicken breast in the middle, carefully not slicing through the end.
Sprinkle each breast with the salt and pepper making sure to add some inside the incision too.
Cut the stems off the shiitake mushrooms and slice the caps.
Cut the gouda into 4 sticks (40g each).
Stuff each breast with 1/4 of each ingredient: shiitake mushroom slices, fresh spinach, and 40g gouda cheese.
Wrap each breast with the prosciutto slices. If you have trouble closing the breast properly, use some toothpicks to secure the filling in.
Add the ghee to a cast iron skillet (I used an 11" one) and heat on medium heat.
Add each breast to the skillet. Cook 5-7 minutes on each side until golden brown.
Transfer the skillet into the oven and bake for 10-12 minutes or until a thermometer inserted into the middle of the breasts registers above 65C/150F.
Take the breasts out of the oven and let them rest for 10 minutes before serving.
These stuffed chicken breasts taste just as good cold served over a salad!
Serving: 1breast | Calories: 680kcal | Carbohydrates: 2.48g | Protein: 80.54g | Fat: 37.66g | Saturated Fat: 13.66g | Cholesterol: 226mg | Sodium: 2417mg | Fiber: 0.66g | Sugar: 0.9g