Prosciutto-Wrapped Chicken With Sautéed Spinach

Prosciutto-Wrapped Chicken With Sautéed Spinach
Paul Sirisalee
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

2
tablespoons
butter, at room temperature
2
cloves garlic, chopped, plus 1 clove, sliced
8
slices prosciutto
8
boneless, skinless chicken thighs (1 1/2 pounds)
kosher salt and black pepper
2
tablespoons
olive oil
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.

 

Dawn Perry
April 2012

Nutritional Information

  • Per Serving
  • Calories 449
  • 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
What does this mean? See Nutrition 101.

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