Spinach Cheese And Prosciutto- Stuffed Chicken Breats Recipe

Ingredients

• 4 boneless skinless chicken breast
• salt and peper to taste
• 4 slices prosciutto (or ham if you rather)
• 4 slices smoked provolone (has to be) :-)
• 1 cup spinach leaves—chopped
• 4 tablespoons all-purpose flour, divided
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1 tablespoon heavy cream

Instructions

1. 1. preheat over to 350 F
2. 2. To form pocket, cut chicken breast horizontally almost opposite edge. Fold back top half of breast, sprinkle lightly with salt and pepper. PLace 1 slice of provolone and 1/4 cup spinach ( you can add more if you LOVE spinach!) Fold top half over the filling
3. 3. Spread 3 tablespoons flour onto plate. Holding chicken closed, coat with flour. You can again add salt and pepper for taste.
4. 4.
5. Heat 1 tablespoon olive oil in a large skillet over medium. Place chiken in skillet- cook for only 4 minutes on each side….. dont clean pan yet…Transfer chiken to a shallow baking dish- I use a 9x13… and bake in the over 10 minutes or until juices are clear.
6. 5. Meanwhile, whisk chiken broth and cream into remaining 1 tablespoon flour in small bowl. Pour this mixture into that same skillet. heat over medium until it thickens which is about 3-4 minutes. Spoon sauce onto plate then top with chicken.
7. 6. ENJOY!!!!!