Tuesday, October 4, 2011

Spinach and Goat Cheese Stuffed Herb Chicken Wrapped in Prosciutto

Fall is officially here and it really feels like everything has just exploded! My job has picked up speed at a record pace and I have been spending all my free time working on a design competition for Nuit Blanche- an all night art exhibition/ party in Toronto (more of that to follow). This week all I’ve been feeling like doing is curling up into a ball and lying in bed all day… I almost want to take a ‘Personal Day’ from work to do just that. During these moods what everyone really needs is a comforting and totally tasty meal to help us out. I whipped this one up to share with my parents as a little ‘thank you’ and the food was hot and ready on the table as soon as they arrived home from a chilly weekend at the cottage.
I highly recommend making this one for yourself- extremely easy and extremely rewarding!! 

Spinach and Goat Cheese Stuffed Herb Chicken Wrapped in Prosciutto

Place chicken breasts between two pieces of wax paper and pound it flat with a flat bottomed pan (this really helps with any frustration you may have!)
Marinate the flattened chicken with some olive oil, S&P and whatever dry or fresh herbs you have (I used rosemary, thyme and basil). Put in the fridge for an hour or two.
Take the chicken breasts out and stuff half of them with as much goat cheese and spinach as your heart desires.
Fold the chicken breasts over the stuffing (or roll them), wrap 2-3 pieces of prosciutto around each breast to hold it all together and use tooth picks to keep it all in place.
Lay chicken breasts into a tin foil lined pan and cook in a 375F oven for 20-30 minutes (depending on how flat you made your chicken).
Serve and Enjoy!
I served the chicken with Caramelized Cauliflower Steaks with extra parmesan (obviouslyyy) and a fresh salad with chives from the backyard. YumYumYum. Recipe for the Caramelized Cauliflower Steaks found here
Ready to go in the oven! (Colourful toothpicks encouraged)

Caramelized Cauliflower Steaks

The finished product, extra Parm PLEASE!


  1. the steaks! the steaks! they look as be-yooo-tiful as they did in the book. good job fanny :)

  2. Jordana and I used to make this in Montreal.Absolutely delicious.