Spinach and Prosciutto Stuffed Chicken Breast with Cheese Sauce
Prep:  10 minutes
Cook:  40 minutes
Serves:  4
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
24
Recipe by: Devondale
For a wholesome and succulent warming winter dinner this spinach and proscuitto stuffed chicken breast with vintage sauce is a must try. Delicious with a side of baked potato and veggies.
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Spinach and Prosciutto Stuffed Chicken Breast with Cheese Sauce
Ingredients:
Easy Cheese Béchamel Sauce
Chicken Breast Fillets
Method:
Easy Cheese Béchamel Sauce
  1. Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy
  2. Stir in cheese until melted. Remove from heat and set aside
Chicken Breast Fillets
  1. Lay 2 pieces of prosciutto overlapping lengthways on the work bench. Top with a quarter of the spinach and season with salt and pepper
  2. Lay chicken breast on top of spinach and wrap up to enclose and cover. Repeat with remaining breasts
  3. Heat butter in a large ovenproof frying pan. Add chicken and brown for 3-5 minutes each side. Place the pan in the oven and bake at 180°C for 12-15 minutes or until chicken is cooked through
  4. Slice chicken into thick slices and serve drizzle over béchamel sauce. Accompany with green beans and roast potatoes
Tips & Hints:
  • Rocket would be a lovely substitute for the spinach leaves.
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