Chicken With Spinach And Bleu Cheese Recipe

Ingredients

• 3lbs boneless, skinless chicken breasts
• prosciutto or panchetta(one slice per breast)
• Juice from 1 lemon
• 2T olive oil
• 2t various Italian herbs, chopped(can sub 1t dried)
• 2T butter
• 3-4 cloves garlic, minced
• 2 shallots, diced
• 2 cups heavy cream
• 6oz Gorgonzola crumbles
• 8-9oz fresh baby spinach, chopped
• salt and fresh ground pepper
• about 1/4 cup fresh Parmesan cheese, grated(optional)

Instructions

1. Combine lemon juice, olive oil, Italian seasonings and salt and pepper in small bowl. Whisk to combine well.
2. Wrap each chicken breast with one piece of prosciutto.
3. Brush both sides of each breast with the oil/lemon mixture. See Photo
4. Bake at 400 for about 30 minutes until juices run clear and internal temperature reaches about 160. (if your chicken is thinner or pounded, you may want to lower the temperature on the baking)**chicken breasts can also be grilled or broiled after wrapping and brushing
5. Meanwhile, saute shallot in butter over medium heat for about 3 minutes.
6. Add garlic and continue to saute for about 3-4 minutes more.
7. Add heavy cream.
8. Bring to a boil then reduce heat to simmer and simmer to reduce by about half, stirring often See Photo. This should take about the same amount of time that the chicken takes.
9. When chicken is done, remove from oven and let sit in pan.(I use cast iron)
10. Add chopped spinach to cream sauce and allow to cook down about 5 minutes. It’s okay to do this in a couple of batches, if spinach volume is too much for just one. :)
11. Add Gorgonzola and heat on low, stirring often, until cheese is melted through. See Photo
12. Add salt and pepper.
13. To plate, spoon small amount of sauce on plate, top with more sauce and a T of so of Parmesan cheese, if desired.