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Prosciutto-Wrapped Chicken with Spinach and Artichoke Filling
with butternut squash soup

Active: 40 Total: 40

Filled with spinach and artichokes and wrapped with prosciutto, this meal feels special but is actually fairly easy to prep. Serve the chicken with butternut squash soup on the side for a cozy cold-weather meal.
Smarts: For tips, check out this video on how to make prosciutto-wrapped chicken. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Prosciutto-Wrapped Chicken with Spinach and Artichoke Filling:
  • Garlic - 2 cloves , chopped
  • Artichoke hearts, frozen or canned - 8 oz , chopped
  • Baby spinach - 2 oz , chopped
  • Chicken breasts, boneless and skinless - 1 lb , butterflied and flattened
  • Parchment paper - for prepping chicken
  • Basil, dried - 1/2 tsp
  • Prosciutto, thinly sliced - 8 slices
  • Oil, cooking - 1 Tbsp
Butternut Squash Soup:
  • Roasted Butternut Squash (ingredients listed separately) - 4 cups
  • Stock, any type - 2 cups
Roasted Butternut Squash:
  • Butternut squash - 1 1/2 lbs , cubed
  • Vinegar, balsamic - 1 tsp
  • Oil, olive - 1 Tbsp

Prep

  1. Squash - (Skip if prepped ahead for Monday.) Peel and cube squash. (Can be done up to 5 days ahead)

  2. Roast squash - (Skip if already done for Monday.) Heat oven to 425F / 218C degrees. Toss butternut squash with balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)

  3. Make chicken stuffing - Chop garlic, artichokes, and spinach together, so they’re all incorporated. (Can be done up to 3 days ahead)

  4. Chicken breasts - Butterfly chicken breasts by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25 cm thick. Sprinkle on basil with some salt and pepper and tenderize with a fork. Divide artichoke and spinach stuffing across chicken breasts. Fold chicken breasts closed and wrap each stuffed chicken breast with prosciutto (you may need to tear them into smaller pieces). (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 375F / 191C.

  2. Heat a skillet over medium-high heat. Add cooking oil and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer skillet to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.

  3. While chicken bakes, in a saucepan over medium-high heat combine roasted butternut squash and stock. Bring to a simmer. 

  4. Blend soup with an immersion blender until smooth. If the soup is too thick, add some extra stock or water to thin it out. Taste and season with some more salt if needed.

  5. Slice chicken breasts and serve with soup on the side. Enjoy!


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