Florentine Prosciutto Wrapped Chicken

By Anonymous -
This makes A LOT, especially if you make it with the other recipes. We'll be eating leftovers for days. The good news is both Gaby and Katie liked it, which makes it kid-friendly.

Adapted from Rachael Ray

box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Italian salt blend (had basil, oregano in it)
A few grates nutmeg
4 chicken breasts
4-6 slices prosciutto di Parma, 1/3 pound
3 to 4 tablespoons Italian dressing (I had one made with olive oil)

Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine 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. 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 some Italian dressing and roast 18 to 25 minutes until cooked through.

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