Description
A delicious Italian dish of chicken breasts stuffed with spinach, speck, and Asiago cheese, then pan-seared and baked to perfection.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 4 thin slices prosciutto or speck
- 1 cup fresh spinach leaves
- 1/2 cup shredded Asiago cheese
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon butter
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch. Season both sides with salt and pepper.
- Lay a slice of prosciutto or speck on each chicken breast. Top with a layer of spinach leaves and a sprinkle of Asiago cheese.
- Roll up each chicken breast tightly, tucking in the sides, and secure with toothpicks.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear the involtini on all sides until golden brown, about 2-3 minutes per side.
- Add chicken broth to the skillet and bring to a simmer. Transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
- Remove toothpicks. Stir butter into the pan juices to make a simple sauce. Serve involtini with sauce spooned over, garnished with fresh parsley.
Notes
Speck can be substituted with prosciutto if unavailable. For a richer flavor, use grated Parmesan instead of Asiago.
Nutrition
- Calories: 350
- Sugar: 0g
- Fat: 18g
- Carbohydrates: 2g
- Protein: 40g