Pecan Crusted Prosciutto Stuffed Chicken With Mushroom And Spinach Cream Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the chicken breasts with salt and pepper.
• STEP 3.Place a slice of prosciutto on each chicken breast.
• STEP 4.Roll up the chicken breasts and secure with toothpicks.
• STEP 5.Dip the chicken breasts in beaten egg, then coat with crushed pecans.
• STEP 6.Place the chicken breasts on a baking sheet and bake for 25-30 minutes.
• STEP 7.Meanwhile, prepare the mushroom and spinach cream sauce.
• STEP 8.In a skillet, sauté mushrooms and garlic in butter until tender.
• STEP 9.Add spinach and cook until wilted.
• STEP 10.Stir in heavy cream and Parmesan cheese.
• STEP 11.Simmer the sauce for a few minutes until thickened.
• STEP 12.Remove the toothpicks from the chicken breasts and serve with the mushroom and spinach cream sauce.

Cooking Tips

• Make sure to secure the rolled-up chicken breasts with toothpicks to prevent them from unraveling.
• Crush the pecans finely for a more even coating on the chicken breasts.
• If the sauce is too thick, add a splash of chicken broth to thin it out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat the chicken and sauce in the microwave or oven before serving.
• Serve the chicken with a side of roasted vegetables or mashed potatoes.