I stuff chicken with a lot of different things but this combination in a favorite in my house. I love that it has a vegetable in it and a starch on top though I do usually serve another vegetable on the side since I do love one pot wonders but like to have different flavors and textures on a plate. This feed 4-6.
Ingredients:
3 Whole chicken breasts butterflied and pounded (get the butcher to do this!)
3-4 oz prosciutto, sliced very thin
10-12 slices of provolone cheese
9 oz of baby spinach (optional), wilted and drained
2 tbsp of salted butter, melted
1 clove of garlic grated
1/2 cup of panko bread crumbs
1/4 cup of parmesan cheese, grated
Olive oil
Salt and pepper
For the sauce (optional)
6 oz cremini mushrooms, sliced thin
1 shallot, sliced into half rounds
1 clove of garlic, minced
1 1/2 cups chicken broth
Corn starch
Wilt the spinach with a little salt and pepper and press out the excess water, allow to cool slightly. Preheat oven to 400. Salt and pepper the outside of the chicken. Lay the chicken out flat on a cutting board and layer prosciutto to cover the chicken, leaving a small boarder. Next, layer 2 slices of provolone. Place the wilted spinach distributed evenly in the center of the chicken. Pre-heat oil in a pan, roll up chicken (secure with a toothpick if desired). Place chicken seam side down and brown on medium heat for 5 minutes. Turn chicken over and brown on the other side for 5 more minutes. Remove chicken to a casserole dish, seam side down. Top chicken with 1-2 slices of provolone. Break in half if necessary. The cheese with act as a glue to make the panko stick. Meanwhile, place butter in a microwave proof container and grate in garlic. Microwave for 30 to 60 seconds until the butter is melted and bubbling. Add in panko and parmesan and stir to combine. Layer panko mixture over the top of the chicken and cook for 20 minutes or until the top is brown and the chicken is cooked through to 165 in the center.
While the chicken is baking, add the sliced mushrooms to the hot pan you browned the chicken in, adding oil if necessary. Sauté for 2 minutes until mushrooms are just beginning to release their liquid. Add the shallots and continue to cook for another minute or 2 until they begin to soften. Add the garlic and stir until the garlic if fragrant, about 30 seconds. Season lightly with salt. Add the chicken broth and bring to a boil, scraping up any brown bits from the bottom of the pan. Reduce the heat to low and add a cornstarch slurry (start with 1 tsp of cornstarch to 2 tsp of water) and cook until the cornstarch has begun to thicken to a gravy constancy adding more cornstarch slurry as necessary. Serve by placing the gravy on the bottom of the plate and top with the baked chicken.
Ingredients:
3 Whole chicken breasts butterflied and pounded (get the butcher to do this!)
3-4 oz prosciutto, sliced very thin
10-12 slices of provolone cheese
9 oz of baby spinach (optional), wilted and drained
2 tbsp of salted butter, melted
1 clove of garlic grated
1/2 cup of panko bread crumbs
1/4 cup of parmesan cheese, grated
Olive oil
Salt and pepper
For the sauce (optional)
6 oz cremini mushrooms, sliced thin
1 shallot, sliced into half rounds
1 clove of garlic, minced
1 1/2 cups chicken broth
Corn starch
Wilt the spinach with a little salt and pepper and press out the excess water, allow to cool slightly. Preheat oven to 400. Salt and pepper the outside of the chicken. Lay the chicken out flat on a cutting board and layer prosciutto to cover the chicken, leaving a small boarder. Next, layer 2 slices of provolone. Place the wilted spinach distributed evenly in the center of the chicken. Pre-heat oil in a pan, roll up chicken (secure with a toothpick if desired). Place chicken seam side down and brown on medium heat for 5 minutes. Turn chicken over and brown on the other side for 5 more minutes. Remove chicken to a casserole dish, seam side down. Top chicken with 1-2 slices of provolone. Break in half if necessary. The cheese with act as a glue to make the panko stick. Meanwhile, place butter in a microwave proof container and grate in garlic. Microwave for 30 to 60 seconds until the butter is melted and bubbling. Add in panko and parmesan and stir to combine. Layer panko mixture over the top of the chicken and cook for 20 minutes or until the top is brown and the chicken is cooked through to 165 in the center.
While the chicken is baking, add the sliced mushrooms to the hot pan you browned the chicken in, adding oil if necessary. Sauté for 2 minutes until mushrooms are just beginning to release their liquid. Add the shallots and continue to cook for another minute or 2 until they begin to soften. Add the garlic and stir until the garlic if fragrant, about 30 seconds. Season lightly with salt. Add the chicken broth and bring to a boil, scraping up any brown bits from the bottom of the pan. Reduce the heat to low and add a cornstarch slurry (start with 1 tsp of cornstarch to 2 tsp of water) and cook until the cornstarch has begun to thicken to a gravy constancy adding more cornstarch slurry as necessary. Serve by placing the gravy on the bottom of the plate and top with the baked chicken.
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