Prosciutto-Wrapped Chicken With Sautéed Spinach

prosciutto-wrapped-chicken
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 449 calories
    • Fat 28 g
    • Sat Fat 9 g
    • Cholesterol 149 mg
    • Sodium 1327 mg
    • Protein 40 g
    • Carbohydrate 9 g
    • Sugar 0 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 71 mg
  • April 2012

Ingredients

  1. Check 2tablespoons butter, at room temperature
  2. Check 2 cloves garlic, chopped, plus 1 clove, sliced
  3. Check 8 slices prosciutto
  4. Check 8 boneless, skinless chicken thighs (1 1/2 pounds)
  5. Check kosher salt and black pepper
  6. Check 2tablespoons olive oil
  7. Check 1 10-ounce package baby spinach

Directions

  1. Heat oven to 400° F. In a small bowl, combine the butter and chopped garlic.
  2. On a work surface, dividing evenly, top the prosciutto slices with the chicken and garlic butter; season with ½ teaspoon salt and ¼ teaspoon pepper. Roll up the chicken in the prosciutto; drizzle with 1 tablespoon of the oil. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, until the spinach begins to wilt, 1 to 2 minutes more. Serve with the chicken.