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fresh/stuffed - Chicken Breasts w/Prosciutto + Spinach

Source of Recipe

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Recipe Link: recipes.howstuffworks.com/spinach-cheese-and-prosciutto-stuffed-chicken-breasts-recipe.htm/printable

fresh/stuffed - Chicken Breasts w/Prosciutto + Spinach

4 boneless skinless chicken breasts (about 4 ounces each)
Salt and black pepper
4 slices (1/2 ounce each) prosciutto*
4 slices (1/2 ounce each) smoked provolone**
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

1. Preheat oven to 350 degrees F.
2. To form pocket, cut each chicken breast horizontally
almost to opposite edge. Fold back top half of chicken
breast; sprinkle chicken lightly with salt and pepper.
Place 1 slice prosciutto, 1 slice provolone and 1/4 cup
spinach on each chicken breast.
Fold top half of breasts over filling.
3. Spread 3 tablespoons flour on plate.
Holding chicken breast closed, coat with flour; shake
off excess.
Lightly sprinkle chicken with salt and pepper.
4. Heat oil and butter in large skillet over medium heat.
Place chicken in skillet; cook about 4 minutes on each
side or until browned.
(Do not wash skillet; reserve to make sauce.)
5. Transfer chicken to shallow baking dish.
Bake 10 minutes or until chicken is no longer pink in center
and juices run clear.
6. Whisk chicken broth and cream into remaining 1 tablespoon
flour in small bowl.
Pour chicken broth mixture into reserved skillet; heat over
medium heat, stirring constantly, until sauce thickens, about
3 minutes.
Spoon sauce onto serving plates; top with chicken breasts.

Tip:
Prosciutto, an Italian ham, is seasoned, cured and air-dried,
not smoked. Look for imported or less expensive domestic
prosciutto in delis and Italian food markets.