Florentine Prosciutto Wrapped Chicken - cooking recipe

Ingredients

6 chicken breasts, boneless skinless
6 slices prosciutto, about 1/3 pound
1 (10 ounce) box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
2 garlic cloves, finely chopped
1 teaspoon nutmeg
3 tablespoons olive oil, extra virgin
salt and pepper

Preparation

Preheat oven to 400 degrees.
Wring out defrosted spinach in clean kitchen towel to remove water.
Toast pine nuts
Combine nuts with spinach in a bowl; mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper.
Fill each with a small mound of stuffing.
Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.
Brush chicken all over with olive oil and roast 18 to 20 minutes until cooked through.