Stuffed Chicken Breast With Prosciutto, Mozzarella, Goat Cheese & Spinach


2 tablespoons extra-virgin olive oil
2 boneless skinless chicken breasts, pounded thinly
Kosher salt and freshly ground black pepper
4 thin slices prosciutto
2 ounces shredded mozzarella cheese
2 ounces goat cheese
½ cup cooked baby spinach, chopped
½ cup white wine
Juice of ½ lemon
4 tablespoons unsalted butter


Heat a large cast iron skillet over medium heat. Season chicken breasts on both sides with
salt and black pepper and lay out on a large plate or work surface. Lay 2 slices of prosciutto on one side
of each chicken breast. Top prosciutto with mozzarella, spinach, then goat cheese. Roll chicken breasts
into a “log,” but keep the filling tucked inside. Secure the chicken breasts with toothpicks or wooden
skewers. Add olive oil to the skillet and lay the chicken breasts in the pan, leaving a little space between
them. Cook until browned on each side and chicken has completely cooked through, about 20 to 25
minutes. Remove from the skillet and transfer to a serving plate. Deglaze pan with white wine and
reduce wine by 2/3. Turn off heat, add butter, and stir until smooth and creamy. Finish with lemon juice
and pour sauce over chicken.

Heather Sinyard