Tuscan Stuffed Chicken Recipe

Directions for Tuscan Stuffed Chicken

1. 1

   Prepare the Chicken

   Preheat your oven to 375°F (190°C). Cut a pocket in each chicken breast to hold the stuffing.

2. 2

   Make the Filling

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft. Add the spinach and cook until wilted. Remove from heat and stir in fontina cheese and prosciutto. Season with salt and pepper.

3. 3

   Stuff the Chicken

   Fill each chicken breast pocket with the mushroom and spinach mixture. Secure with toothpicks if necessary.

4. 4

   Sear the Chicken

   In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.

5. 5

   Bake the Chicken

   Transfer the seared chicken to a baking dish and pour the white wine and chicken broth over the top. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.

6. 6

   Cook the Pasta

   While the chicken is baking, cook the pasta according to package instructions. Drain and set aside.

7. 7

   Finish the Sauce

   Once the chicken is done, remove it from the oven and let it rest for a few minutes. Pour the pan juices into a small saucepan and bring to a simmer, reducing slightly if desired.

8. 8

   Serve

   Slice the stuffed chicken and serve over a bed of pasta, drizzling with the white wine sauce. Garnish with chopped parsley.