Our motto, at Tiny New York Kitchen, is that you cannot have too many chicken recipes.
4 Boneless Skinless Chicken Breasts
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Ounces Cream Cheese (Softened)
1/2 Cup Frozen Spinach (Defrosted And Drained)
1/3 Cup Artichoke Hearts
3/4 Cup Shredded Mozzarella Cheese
1/4 Teaspoon Crushed Red Pepper Flakes
4 Large Pieces Prosciutto
2 Tablespoons Olive Oil
Preheat oven to 400 degrees.
Line large-size baking sheet with parchment paper. Set aside.
Make large slit widthwise in chicken. Be careful not to cut all the way through chicken. Season with kosher salt and pepper. Place on prepared baking sheet.
In medium-size bowl combine cream cheese, spinach, artichokes, mozzarella, and red pepper flakes. Fill each chicken slit with mixture.
Carefully wrap each chicken breast with prosciutto piece. Place back on baking sheet. Drizzle with olive oil.
Place in oven 35 minutes until chicken has cooked through.
Remove from oven and transfer to serving platter.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
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