CHICKEN STUFFED WITH GOUDA AND PROSCIUTTO AND SPINACH
serves 2
2 boneless skinless chicken breasts pounded thin
about 2 T small diced gouda cheese*
about 2T small diced prosciutto* trimmed of fat
1 beaten egg
6 spinach leaves- stems removed
1/2 cup Japanese Panko bread crumb
2-3 T melted butter
kosher salt and fresh ground black pepper
Preheat oven to 375 degrees. Salt and pepper the chicken breasts on both sides lightly. Place several spinach leaves in the middle of the chicken. Place equal parts cheese and prosciutto on top and in the middle of the chicken- about a tablespoon-leaving empty space around the side edge. Roll from the narrow end. Secure the ends with small trussing needles or toothpicks so the filling won’t leak out. Recently, I have been using silicone stretch heat resistant bands to secure the chicken. Have a lightly buttered baking dish ready.
Dip and roll the chicken into the beaten egg coating well. Then roll and sprinkle on the bread crumbs. Place on the baking dish -seam side down. Repeat. Spoon the melted butter over the chicken evenly.
Place into the oven and turn the temp down to 350 degrees. Bake for 20 minutes. Spoon or brush the butter juices over the chicken to help it brown. Bake for another 10-15 minutes until golden. Let sit for a few minutes before slicing. Remove toothpicks and slice in t0 3/4 inch rounds.
*I have the deli slice the prosciutto about 1/4 inch thick. Ham or Canadian Bacon are good substitutes. Fontina is a good choice as well in place of the Gouda- although because it’s softer it tends to “leak” a little more.
