Yummy! Chicken and Proscuitto

I remembered a recipe that I used to make when we lived in Ithaca the other night as I was going to sleep. I added it to the menu for this month. It was suppose to be dinner for tomorrow, but I couldn't wait so I switched it out for last night. I originally found the recipe in a Wegman's magazine. I actually just looked up the original recipe and found that my memory was a bit off although if I made it again, I wouldn't change a thing. It was fabulous! I'll include what I did as well as the Wegman's version.

Chicken and Proscuitto
6 chicken thighs
1 bag of fresh baby spinach
6 slices of proscuitto
6 slices of swiss cheese
1 can of chicken broth
garlic
salt and pepper
olive oil

I cooked the chicken thighs seasoned with salt, pepper, and olive oil in the oven at 350 degrees for about 40 mins. until the temp was 170. I took them out and placed proscuitto and swiss cheese on top and put them back in the oven. I then added the chicken broth to a pan with salt, pepper, and garlic. I brought that to a boil and then added the spinach to wilt it down. I then took the chicken out of the oven and topped it with the spinach. Stephen had forgotten about the dish too, but soon remembered how much he really liked it. It tasted like it was really fancy, but instead it was quick and easy.

Here is the original Wegman's recipe. I did make the original several times, but it was a fair amount of work to get everything rolled inside!

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Chicken Carciofi

SERVES 6 -8 ACTIVE TIME: 35 min TOTAL TIME: 1 hour 10 min

4 (6-8 oz each) boneless, skinless chicken breasts
Salt and pepper
1 cup Food You Feel Good About Fresh Spinach
4 thin slices Italian Classics Riserva Prosciutto
2 thin slices Italian Classics Mild Provolone, halved
1/2 cup matchstick carrots, divided
1 bag (12 oz) Italian Classics Artichoke Hearts (Frozen Foods), thawed, cut in uniform quarters, divided
Wegmans Pan Searing Flour
4 Tbsp Wegmans Pure Olive Oil
1 cup Food You Feel Good About Chicken Culinary Stock
1 jar (11 oz) Italian Classics Lemon & Caper Sauce
2 Tbsp fresh parsley, chopped

Preheat oven to 350 degrees.

1. Place chicken breasts, smooth side up, in a plastic food storage bag. Pound both sides of breast with meat tenderizer mallet to even thickness (about 1/4 inch). Season with salt and pepper. Place spinach, one slice prosciutto, and half slice cheese on each chicken breast. Layer chicken breasts with carrots and half of the artichokes.
   
2. Roll chicken carefully, long side to long side, into log-shaped rolls (roulades). Tie each roulade securely with 3 pieces kitchen string; dust each with pan-searing flour.
   
3. Heat oil in braising pan on MEDIUM-HIGH. When oil begins to smoke faintly, add roulades to pan. When lightly browned, turn; continue browning on all sides, about 8 min.
   
4. Add remaining artichokes, chicken broth, and lemon & caper sauce. Bring to a simmer; cover and transfer to oven. Cook about 35 min until internal temp of chicken reaches 165 degrees; check by inserting thermometer halfway into thickest part of chicken.
   
5. Transfer roulades to clean work surface; cut and remove strings. Slice roulades into discs; serve with sauce and parsley on top.