Prosciutto-Wrapped Chicken Breast Stuffed with Spinach & Feta

Prosciutto-Wrapped Chicken Breast Stuffed with Spinach & Feta



  • 1 cup of spinach

  • ½ cup of pine nuts

  • Balsamic glaze

  • Toothpicks

  • Olive oil

  • Chicken broth



Take each chicken breast and cut almost in half, leaving about 1/2" uncut.

Lightly coat the outside of each chicken breast with Roasted Garlic Peppercorn Char Crust.

For each chicken breast:  spread some pesto on one of the inner sides of the chicken. Add feta, spinach, pine nuts and close chicken breast.  Wrap prosciutto around chicken and secure with toothpicks. Coat chicken breast with more Char Crust. 

Take a large oven-proof saute pan and add 1 ½ tablespoon of olive oil to the pan.  Heat to medium to high heat.  Sear chicken for 2 minutes on one side and flip.  Continue to do this until the chicken is cooked through which will take about 20 minutes. See alternative cooking methods below.* 

When chicken is done, let cool, carefully remove toothpicks and cut in half.  Drizzle balsamic glaze on top.  Serve with a side of tortellini or rice. It will impress guests for a perfect weekend dinner!

*After searing chicken, you can also put in oven at 375 degrees and add a small amount of chicken broth if the pan gets dry (same if it’s on the stove top). You can also grill it on medium to high heat for about 20 minutes and continue to flip. 

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