Spinach Stuffed Chicken Breasts

This dish is absolutely delicious! It is a perfect weekend meal. It’s easy enough for a typical family dinner but nice enough to serve at a fancy dinner also! The spinach and mushrooms go perfect together and gives a nice flavor to the garlic-y chicken breasts. This will make a regular appearance to our weekly date night I believe!  We ate this with a light salad but serve it over pasta for a complete meal. Makes two servings.

2 chicken breasts, cut in half lengthwise (not quite all the way through! – like you are butterflying them)

½ cup mushrooms, diced
½ cup fresh spinach
3 slices prosciutto, diced (or turkey bacon would work)
1 tsp garlic, minced
2 Tbsp balsamic vinaigrette
2 slices of cheese (I used dairy free mozzarella, but Swiss or Provolone would be great!)
Sea Salt
Black Pepper
Basil, fresh or dried

• In a large skillet, sauté mushrooms, spinach and prosciutto.
• In a greased two quart baking dish, place sliced chicken breasts, cut side up.
• Pour balsamic vinaigrette over open chicken breasts.
• Place a slice of cheese into chicken breast.
• The spread halve of the spinach mixture over cheese in each chicken breast.
• Close the chicken breast with the top flap an secure with a tooth pick.
• Sprinkle minced garlic salt and pepper over closed chicken breasts. Drizzle with olive oil.
• Bake at 375°F for about 35 minutes or until chicken is cooked completely through.

Prosciutto Wrapped Grilled Asparagus

If you ask my son what his least favorite food is, he would say “asparagus”, without a doubt, no hesitation. However, I love it and he also needs to at least try it a few times before he can legitimately hate it. So – we are trying new ways to eat it. Here’s one of the ways we’ve found that he will at least eat all of it, even if it’s not willingly.

1 lb. of asparagus spears, trimmed, cut into about 5 inch long spears

4 thin slices of prosciutto cut in half length-wise
1 Tbsp. lemon pepper seasoning
1 Tbsp. olive oil

• Make a foil pan to hold your asparagus on the grill. I typically just take a sheet and fold the edges around to make a small “pan” with sides.
• Place asparagus spears onto the foil pan and drizzle with the olive oil.
• Roll around spears to make sure they are coated in the oil. Sprinkle spears with lemon pepper seasoning.
• Gather the asparagus into 8 small bundles and wrap with a slice of the prosciutto.
• Grill on the top rack at 350°F for about 15 minutes or until prosciutto and asparagus are cooked.