This is from the "Good Housekeeping - Rush Hour Dinners" Cookbook...
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4 medium skinless, boneless chicken-breast halvees (about 1 1/4 lb)
4 oz Fontina Cheese, cut into 4 slices
4 large slices prosciutto (6 oz)
12 large fresh basil leaves
1 bag (5 -6 oz) baby spinach
Holding knife parallel to surface, but a horizonal pocket in thickest part of
each chicken breast. Insert 1 slice of Fontina in each pocket.
Arrange prosciutto slices on work surface' top each with 3 basi leaves. Place
a breast over each set of basil leaves; wrap with prosiutto to cover pocket.
Secure with toothpicks.
Heat nonstick 12 inch skillet over medium heat until very hot. Add chicken to
skillet; cover and cook 10 minutes. Uncover; turn and cook until chicken just
loses its pink color throughout, 3 to 5 minutes longer.
When chicken is done, place spinach in same skillet with chicken. Cook,
uncovered, stirring constantly, until leaves wilt, about 1 minute.
To serve, remove toothpicks from chicken. Arrange spinach on 4 dinner plates;
top with chicken.
TOTAL TIME: 30 minutes
MAKES: 4 main-dish servings
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Rhonda G in Missouri
Pen Pal, Friend, Mom and Chief Bottle Washer
