Difficulty: Medium - experience needed
1 pkg (8-10 oz) frozen chopped spinach, thawed and drained
6 Tbs pine nuts (aka pignoli nuts)
4 cloves garlic, peeled and minced
1 Tbs olive oil
1/2 c ricotta cheese
1/4 c freshly grated parmessan cheese
salt and pepper
6 chicken breasts, boneless, skinless
6 slices prosciutto
3 Tbs olive oil
Preheat oven to 400.
Toast pine nuts and garlic lightly in 1 Tbs olive oil in a skillet over medium heat.
In a mixing bowl, combine spinach, cheeses, salt and pepper, and pine nut mixture. Divide the mixture into six portions.
Cut chicken breasts nearly through (enough to form a "pocket" that opens like a book in the breast). Place one portion of the spinach mixture inside each chicken breast pocket.
Use one slice of prosciutto to wrap each chicken breast closed.
Brush the top of each breast with olive oil.
Roast for 18-20 minutes at 400 degrees.