Stuffed Chicken Valentino Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 ounces cream cheese, softened
  • ⅓ cup grated parmesan cheese
  • 2 cups chopped baby spinach
  • ¼ cup chopped sun-dried tomatoes
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 boneless skinless chicken breasts
  • 4 slices prosciutto
  • 2 tablespoons olive oil
Directions
  1. Preheat the oven to 375 F.
  2. Combine the cream cheese, parmesan cheese, spinach, sun-dried tomatoes, basil, parsley, chives, garlic, crushed red pepper, ½ teaspoon salt, and ½ teaspoon black pepper. Refrigerate this mixture if the chicken isn't going to be stuffed right away.
  3. Slice 4 chicken breasts lengthwise on the thickest side of the chicken breast, cutting a slit about 4 inches long and a pocket about 3 inches deep and leaving about an inch of connected meat at the bottom.
  4. Place a slice of prosciutto in each pocket, then spread it evenly with about 3 tablespoons of the cream cheese mixture (don't overfill the chicken).
  5. Rub the top of the chicken breasts with the remaining salt and pepper.
  6. Heat the oil over medium heat in an ovenproof pan, then add the chicken breasts, skin-side down. Press down lightly on the chicken and cook it for about 6 minutes until the surface appears golden brown. Turn the chicken over and cook it for another 6 minutes.
  7. Cover the pan and put it in the oven, then bake the chicken for 12 to 15 minutes until the meat is no longer pink and the internal temperature reaches 160 to 165 F.
  8. Rest the chicken for 5 minutes before eating.
  9. The chicken should be eaten hot and may be garnished with parsley or basil and accompanied with rice.