Goat Cheese Stuffed Chicken with Spinach and Prosciutto

  • Photo and Recipe courtesy of <a href='http://www.adishofdailylife.com' target='_blank'>A Dish of Daily Life</a>, Michelle Nahom
  • Yield: 6


  • 6 boneless chicken breasts, sliced thin
  • 4 ounces goat cheese
  • 5 ounces baby spinach
  • 4 slices prosciutto, roughly chopped
  • 2 garlic cloves, crushed
  • 1-2 tbsp. olive oil
  • 1 c. bread crumbs
  • 1/4 c. butter, melted


    Spinach mixture

  • Sauté spinach and crushed garlic with 1-2 tablespoons of olive oil until spinach is wilted and garlic is fragrant, should take a couple minutes. Remove spinach and garlic from the pan and place in bowl; drain the extra liquid from bowl. Leave a little liquid in pan, and add chopped prosciutto. Cook for a minute or so and add to spinach. Once spinach and prosciutto have cooled, add goat cheese and mix well. Season to taste with salt and pepper.
  • Stuffed Chicken

  • Preheat oven to 350° F. Place a heaping spoonful of the goat cheese mixture on the chicken, and roll. Secure with a toothpick if needed. Roll or toss chicken breasts in bread crumbs. Place stuffed chicken breasts in a glass baking dish. Pour melted butter over the top and cook for 30 minutes or until internal temperature registers 160° F.