Florentine Prosciutto Wrapped Chicken

Ingredients

• 6  chicken breasts 
• 1 box pkt spinach frozen
• 2 cloves garlic grated finely chopped
• 9 servings grates nutmeg 
• 3 tablespoons olive oil extra-virgin
• 0.3 cup parmigiano-reggiano grated
• 3 tablespoons pinenuts 
• 6 slices prosciutto di parma 
• 0.5 cup ricotta cheese 
• 6 servings salt and pepper black freshly ground

Equipment

• bowl
• oven
• knife
• kitchen towels

Directions

1. Preheat oven to 400 degrees F.
2. Wring out defrosted spinach in clean kitchen towel.
3. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
4. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.
5. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.