Chicken Stuffed with Prosciutto Spinach and Boursin
Ingredients
- One 5-ounce bag baby spinach
- Four 6- to 8-ounce thin chicken cutlets
- Salt and freshly ground pepper
- 1 teaspoon chopped dill
- 8 thin slices of prosciutto (about 1/4 pound)
- One 5-ounce package Boursin cheese, cut into 5 pieces
- 1/4 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock or low-sodium broth
- 1/2 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions
Chicken Stuffed with Prosciutto, Spinach and Boursin serves 4 original recipe by Food & Wine.
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