Healthy Recipe of the Week: Chicken Stuffed With Prosciutto and Spinach

4 boneless, skinless trimmed chicken breast halves
4 slices good prosciutto
4 slices reduced fat smoked provolone, or mozzarella
about 2 cups fresh spinach, wilted in the microwave OR cooked and drained
2 cups italian seasoned breadcrumbs
cooking spray


Preheat oven to 400 degrees.

Lightly saute or microwave your spinach until wilted. On a large sheet of aluminum foil, lay out your spinach, prosciutto, cheese and chicken breasts. The foil is your work surface- you are making an assembly line of the ingredients.

Cut a pocket in each chicken breast. Place a slice of prosciutto and a slice of cheese inside each chicken breast. Divide the spinach in to four equal parts, and tuck one portion of spinach in between the prosciutto and cheese in each of the four breast halves.

Place the breadcrumbs on a plate or shallow dish. Once you've stuffed your chicken, spray it liberally on all sides with cooking spray. Roll the coated chicken in the breadcrumbs and coat thoroughly.

Place the coated breasts on a baking sheet. Bake the chicken breasts at 400 for about 22-25 minutes, until lightly browned and cheese is starting to melt out. Serves Four. Serve with Honey Roasted Sweet Potatoes. Also delicious served with Spring Vegetables and Caramelized Shallots or Roasted Asparagus.