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, diced½ 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.
