Prosciutto Wrapped Chicken with Herb Butter Stuffing

    My nephew can cook! Well, I think all my nieces and nephews can but, my sister's son Alex made this main dish for dinner at his parents house when he was in from University on Holiday break.  I am glad that he took photos and shared this great looking creation with me!!  I will be trying this very soon - doesn't it look and sound magnificent. Great job Alex! ~Enjoy! Diane 

Prosciutto Wrapped Chicken with Herb Butter Stuffing

Ingredients:
​1 cup frozen spinach, thawed/squeezed dry
1/2 tsp lemon rind/zest
7 Tbs butter
1 clove of garlic, finely chopped
7 Tbs coarse breadcrumbs
1/3 cup toasted pine nuts
1 Tbs chopped fresh flat-leaf parsley
4 skinless chicken breast fillets
8 slices of prosciutto
12-18 cherry tomatoes 
1-2 small red onions, quartered
sea salt and ground black pepper
herb cous cous or green salad, to serve

Directions:
Preheat the oven to 400˚F

Melt the butter and fold in the breadcrumbs, spinach, lemon rind, garlic, pine nuts and parsley, then sprinkle on top of the chicken breasts, giving them a gentle press down.
Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket.
Spoon the breadcrumb mixture into the four breasts pockets, wrap with prosciutto and arrange in a baking tin. Add the cherry tomatoes and season with salt and pepper.
Roast for 20-25 minutes or until the chicken is cooked through and golden and the cherry tomatoes are just beginning to char and split. 
Serve with a simple side salad or herby cous cous.

Recipe adapted from: "HomeCooked" by Donal Skehan 
Photos by: Alex J. for Canning and Cooking at Home

Prepped and ready for the oven...