Four ingredients is all it takes to make this delicious weeknight main course!
Course
Dinner
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings6servings
AuthorErin Brighton
Ingredients
3chicken breasts, split OR 6 chicken cutlets
3large pieces of kale, collards, or spinach OR 2 handfuls baby spinach or arugula
6large tablespoons of goat cheese(I love garlic herb!) or Boursin cheese
6thin slices of prosciutto
Salt and pepper
Instructions
Take 3 chicken breasts and split them in half. Lightly pound so the breasts are thin. Or, use cutlets!
Lay chicken cutlet flat on a piece of prosciutto, salt and pepper the side facing you.
Arrange 1/2 of a large green leaf over the chicken cutlet or a few pieces of baby spinach or arugula.
Drop one large tablespoon of goat cheese in the middle of each chicken cutlet, on the greens.
Roll the cutlet gently and secure with a toothpick if necessary - prosciutto is the outer layer, then chicken, then greens, then goat cheese. Place on a baking sheet lined with foil. Season with a little coarse sea salt and freshly ground pepper.
Cook at 375 degrees for about 20 minutes. The internal temperature of the chicken should be 165 degrees - a little tricky to check with cutlets - I usually just take it out and cut one in half!
Serve with a fresh greens salad or fruit and roasted potatoes.