How to Make Chicken Stuffed With Spinach, Shrimp and Prosciutto

Chicken stuffed with spinach, shrimp and prosciutto makes an elegant appetizer when served on its own, or a hearty main course rich in both presentation and taste when served over pasta. Serve the main dish with a crisp green salad, a loaf of hot ciabatta or Italian bread and rosemary-sage butter. Serve dry white wine with just a touch of sweetness to complement the salty, sweet taste of the prosciutto.

Things You'll Need

• 5 tbsp. unsalted butter
• Five 8 oz. chicken supremes, trimmed
• 5 oz. spinach, trimmed and blanched
• 5 prosciutto slices
• 20 extra large shrimp, shelled and de-veined
• 1 lb. fresh pasta
• 3 leeks, shredded
• ¾ cup mayonnaise
• 2 large cooked beets, cubed
• Sea salt (to taste)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease five pieces of aluminum foil with butter and set aside until needed. Place each chicken supreme between pieces of plastic wrap and pound with a mallet to flatten.

2. Divide the spinach evenly into the supremes. Add a slice of prosciutto to each supreme and top with four shrimp. Fold and close the supremes and wrap them with kitchen string to seal. Wrap each supreme in the greased foil and bake for 16 to 20 minutes.

3. Bring a large saucepan of salted water to boil and add the dried pasta. Cook for 8 to 11 minutes or until al dente. Drain and transfer the pasta to a large serving platter.

4. Melt the remaining butter in a large sauté pan and cook the leeks for 2 to 4 minutes. Place the vegetables over the pasta on the serving platter.

5. Put the mayonnaise and cooked beets into a food processor and process until smooth and creamy. Pour the sauce over the vegetables and pasta.

6. Remove the chicken from the foil and slice into thin pieces. Place them over the pasta and vegetables. Serve immediately.

References

• Cooks

Resources

• Moms Who Think - Chicken Recipes
• Italian Food Forever - Italian Recipes