Spinach and Provolone Stuffed Chicken Wrapped in Prosciuitto

At least once a week I try to clear my calendar and make a really fancy-smancy meal for my husband–real plates, silverware, wine glasses, the WORKS.

I think that this is a good way to always get the trash taken out, the flower beds weeded, etc…

My husband always assumes that I am working really hard on this meal, but right now I just don’t have the time or the energy to spend several hours in the kitchen cooking a long drawn out meal.

This recipe is my “go-to” for fancy, but fast.

Spinach & Provolone Stuffed Chicken Wrapped in Prosciutto

(serves 4)

4 boneless skinless chicken breasts
4 thin slices prosciutto
4 slices of provolone cheese
1 package of frozen chopped spinach, thawed and drained
olive oil
3 tablespoons Italian Cheese & Herb Philadelphia Cooking Creme
1/2 cup dry white wine
salt and pepper

Preheat the oven to 350 degrees. Pound chicken breast flat and sprinkle each one liberally with salt and pepper. Top each with a slice of provolone and approximately 1/-2 tablespoons spinach.

Roll each and wrap with prosciutto.

Place each in a pan with a small amount of olive oil. Cook until browned on all sides.

Add the cooking cream and wine and place in the oven for 20-30 more minutes until cooked all the way through. Spoon sauce over chicken before serving.

(The chicken will cook faster depending on the thickness of chicken.)

Enjoy!