Anyway, I have vowed to make some new dishes this summer and last night was the first. First a little story about why I picked it. Last summer, my garden spinach did fantastic and we were having spinach salad almost nightly in addition to the little bit I put in the freezer. This year, it is doing just as well and I decided not to always use it in salad (plus, I have several varieties of lettuce that are doing quite well for that).
The original recipe came from here, but I changed it up a bit.
1/2 cup mayonnaise
3/4 - 1 lb fresh baby spinach
8 oz. block of light feta, crumbled (I love Trader Joe's)
1 tablespoon chopped garlic (I always have store-bought in a jar in my fridge)
4 skinless, boneless chicken breasts (I used two "giant" breasts cut in half)
4 slices of prosciutto
- Preheat oven to 375 degrees F (190 degrees C).
- Chop or tear spinach into small pieces and saute in a very small amount of oil over medium for a few minutes (or steam). Blot any excess moisture before adding to mix in step 3.
- In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of prosciutto, and secure with a toothpick. (I didn't use toothpicks and they stayed together.)Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
I took a few pics, but we started eating before I got the final photo!