Moist, crisp, and flavorful, this chicken is great. I served this prosciutto wrapped chicken over angel hair pasta for a filling and flavorful meal that comes together in about 30 minutes.
Prosciutto Wrapped Florentine Chicken with Angel Hair
4 Chicken Breasts
1 Box of Frozen Chopped Spinach, Drained Well
Grated Parmesan Cheese
8 slices Prosciutto
For the pasta
1 box of Angel Hair
4 tablespoons Butter
2 tablespoons Olive Oil
3 cloves of Garlic, Crushed
Chives and Parmesan Cheese to Garnish
Preheat oven to 350 degrees.
Place chicken on a cutting board. Butterfly the chicken with a large knife, making sure not to cut completely through the chicken. Sprinkle the cut chicken with salt, pepper, and garlic powder on both sides.
Open the chicken like a book and place a quarter of the spinach on one side the chicken, sprinkle with Parmesan cheese, and fold the other half of the breast back to close.
Wrap the filled chicken in two slices of prosciutto and place on a baking sheet that has been lightly oiled. Bake until chicken reaches 165 degrees, about 30 minutes.
While your chicken is cooking, place a pot of water on to boil. Once your chicken reaches 165 degrees, drop your pasta. Angel Hair takes about 2 minutes to make, so I just turned off my oven to keep the chicken warm.
Cook your pasta according to package instructions, and drain. In the pot, place garlic cloves, butter and olive oil. Toss pasta with the garlic butter. Serve pasta immediately topped with chicken and garnish with chives and more Parmesan cheese.
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