Prosciutto-Wrapped Chicken with Spinach Goat Cheese in corporates several great flavors into one grilled bundle.
Prosciutto-Wrapped Chicken with Spinach Goat Cheese
(Mark Kelly, 2015)
4 boneless, skinless chicken breasts, pounded out to about half thickness
8 oz. fresh spinach leaves
12 oz. creamy goat cheese
3 garlic cloves, finely chopped
1/4 red onion, finely chopped
1 tsp red pepper flakes
12 slices prosciutto
Freshly ground black pepper
Extra-virgin olive oil
In a medium non-stick skillet over medium heat, soften the onion and garlic, along with the red pepper flakes, in a bit of olive oil and season with salt and pepper. Allow to cool.
Place four groups of three prosciutto slices over-lapping slightly on a foil-covered baking sheet. Place a chicken breast on each set of prosciutto. Cover each chicken breast with a generous layer of spinach. Divide the goat cheese among the chicken breasts. Top with the onion-garlic mixture.
Tightly roll the prosciutto around each chicken breast and secure with tooth picks. Refrigerate for an hour before grilling. Remove from the refrigerator about 15 minutes prior to grilling. Brush with olive oil and season with salt and pepper.
Heat grill to medium. Place a solid cast iron grilling plate over the heat and allow to warm for 10 minutes. Place a layer of foil over the grill plate and spray it with cooking spray. Place the chicken breasts on the plate without crowding and sear on all sides. Close the grill and cook until internal temperature reaches 165F. Allow to stand for 5 minutes before serving.