Prosciutto Wrapped Chicken Breasts

Servings 2


  • 2 chicken breasts
  • 4 slices of prosciutto
  • 1 tablespoon olive oil
  • 1 package frozen spinach thawed
  • 2 cloves garlic crushed
  • 1/2 cup part skim ricotta
  • 1/4 cup grated parmesan
  • salt & pepper to taste


  1. Preheat the oven to 350°F. Prepare a baking pan by spraying with olive oil or non-stick spray.
  2. To butterfly the chicken: Place your palm flat on the chicken breast, and with a sharp knife, slice from one end of the breast to the other end, but not all the way through. Open the chicken, and pound it out to an even thickness
  3. Thaw out your spinach and squeeze as much of the liquid out of it as possible
  4. In a sauté pan, heat the olive oil and add in the pepper flakes and crushed garlic. Let cook for 2 minutes until fragrant. Toss in the drained spinach and stir to coat in all the spicy garlicky oil. Allow to cook down for about 5 minutes.
  5. In a bowl, combine the ricotta, parmesan, and sautéed spinach. Spoon a ¼ cup of the ricotta mixture onto one side of the pounded chicken. Fold the other half over, and salt and pepper the outside.
  6. Wrap 2 prosciutto slices around each breast to enclose as much as possible.
  7. Pop into the oven for 25-30 minutes or until the prosciutto is starting to crisp on the edges and the chicken is cooked through.