Goat Cheese Stuffed Chicken with Spinach and Prosciutto



  • 6 boneless chicken breasts, sliced thin
  • 4 ounces goat cheese
  • 5 ounces baby spinach
  • 4 slices prosciutto, roughly chopped
  • 2 garlic cloves, crushed
  • 1-2 tbsp. olive oil
  • 1 c. bread crumbs
  • 1/4 c. butter, melted


Spinach mixture

Sauté spinach and crushed garlic with 1-2 tablespoons of olive oil until spinach is wilted and garlic is fragrant, should take a couple minutes. Remove spinach and garlic from the pan and place in bowl; drain the extra liquid from bowl. Leave a little liquid in pan, and add chopped prosciutto. Cook for a minute or so and add to spinach. Once spinach and prosciutto have cooled, add goat cheese and mix well. Season to taste with salt and pepper.

Stuffed Chicken

Preheat oven to 350° F. Place a heaping spoonful of the goat cheese mixture on the chicken, and roll. Secure with a toothpick if needed. Roll or toss chicken breasts in bread crumbs. Place stuffed chicken breasts in a glass baking dish. Pour melted butter over the top and cook for 30 minutes or until internal temperature registers 160° F.