Deliciously moist, these chicken breasts stuffed with prosciutto, fresh spinach leaves and provolone cheese are sure to please every member of your family!
4 chicken breasts, butterflied
4 slices Prosciutto (Virginia Ham slices can be substituted)
4 slices Provolone cheese
3 tbsp. olive oil
Fresh spinach leaves
Slap Ya Mama seasoning (slapyamama.com) or a mixture of salt, cayenne pepper, black pepper and garlic powder
1-1/2 c. low-sodium organic chicken broth
2 tbsp. heavy cream or evaporated milk
Butterfly your chicken breast, place slices of Prosciutto, cheese and spinach leaves on one half of the breast and fold the other half of the breast over. Sprinkle Slap Ya Mama or the mixture mentioned above. Heat a saute pan with olive oil. Saute each side of your chicken.
TIP: Resist touching the chicken for five minutes or it will tear. Turn over once browned. Do not cook your chicken all the way through.
Once both sides have browned, lower your heat and pour chicken broth and heavy cream in the pan. Carefully move your sauce around the pan a little and cover with a lid. Simmer for 10 minutes until nice and tender!
If you’ve never butterflied a boneless chicken breast before, watch this helpful video provided by the Taste of Home: