Boneless, skinless chicken breasts are a blank canvas. Pound them flat, dredge in egg and breadcrumbs, pan fry in oil and you've got panéed chicken. Slice them thinly and toss with aromatics, soy sauce and sesame oil and you've got stir-fry. Rub them with herbs, salt and pepper, sauté in butter and finish with wine and cream and you've got company chicken. But just when I thought I'd made chicken breasts every single way they can be prepared, I spied a fridge full of little bits of mismatched ingredients (some on their last legs), and inspiration struck to create something so delicious I had to share it. This is the origin story of Florentine Chicken with Prosciutto.
Used my Fleur de Lis platter because it's Florentine!
Now I certainly do not claim to have invented Chicken Florentine. As long as there have been chicken breasts and spinach in the market people have been putting them together and making yummy dishes. However, this take on the classic gets a bump in flavor from Boursin cheese, Cajun seasoning and thinly sliced Prosciutto de Parma.
Hot and bubbly right from the oven
The whole thing comes together so quickly you won't believe you can make something that looks this fancy (and tastes this decadent!) in less than 30 minutes, but you can! You start by sautéing chopped baby spinach and diced onions in olive oil, add the Boursin and mozzarella and set aside. By the way - the resulting creamy, cheesy spinach would also make a perfect dip with tortilla chips or crackers, just sayin'. Then you season the chicken and brown both sides in the same skillet, top with spinach and a thin slice of deli prosciutto, and pop it in the oven to finish cooking the chicken and crisp the prosciutto.
Winner winner chicken dinner!
As for sides, I served it with a simple green salad (not pictured, but still delicious), roasted baby potatoes and peas. It would be equally as good with a side of buttery pasta, or rice pilaf, or even mashed cauliflower (for the low-carbers ). The green veg side is totally optional since you've already got spinach in with the chicken. But we are veggie lovers and I can't put dinner on the table without (at least one) side of greens. Trust me - if you need a chicken change-up, give this one a try. Don't be chicken.
Florentine Chicken with Prosciutto
Ingredients:
4 3-4 oz boneless, skinless chicken breasts, pounded evenly if needed (not thin, just to make the whole thing even thickness)
3 cups fresh baby spinach, chopped
1/2 cup diced onion
2 tsp olive oil
salt and pepper to taste
1/2 5.2 oz container of Boursin Cheese
1/2 cup shredded mozzarella cheese
1/2 tsp Cajun seasoning (I like Tony Chachere's)
1 tbsp butter
1 tbsp olive oil
4 thin slices of Prosciutto de Parma
Method:
Heat oven to 400. Heat non-stick skillet over medium heat. Add olive oil and onion and sauté until soft. Add chopped spinach and cook until completely wilted. Season with salt and pepper. Add in Boursin cheese and stir until melted. Add in mozzarella and stir until melted. Transfer spinach mixture to a bowl and wipe skillet clean.
Season chicken on both sides with Cajun seasoning. Add butter and oil back to the pan and melt over medium high heat. Add chicken to hot pan and cook for 4 minutes or until golden brown. Flip it over and brown the other side, about 4 minutes. Remove from heat. If your skillet is oven proof, keep chicken in the pan, and if not transfer to oven-safe baking dish. Divide spinach and top each chicken breast. Top each chicken breast with one slice of prosciutto (you may have to fold it a bit but that's fine). Bake for 10-15 minutes or until a thermometer registers 165 degrees.