Chicken Spinach and Cheese

Chicken Spinach and Cheese - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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a winning Italian inspired combination!

One of my favourite Italian dishes is chicken or veal saltimbocca. It’s a dish that’s simple to make but packed with flavour. This Italian style chicken recipe is very similar, only taking it up a couple levels.

The chicken is first seasoned with only cracked pepper as the prosciutto is very salty. It’s then wrapped in prosciutto with sage and pan-fried in butter until golden brown. Thick slices of mozzarella cheese are placed on top of the chicken and melted under the broiler (grill). It’s served over a bed of spinach surrounded by a delicious garlic butter sauce. The result is a dish that’s cheesy, salty, a little sweet – in other words, irresistible!

If you’re looking for a new recipe to try, I highly recommend giving this Italian style chicken with cheese a try. I guarantee you won’t be disappointed.

Ingredients

4 Chicken Thighs
4-5 large sage leaves (or 8-10 smaller ones)
8 slices of prosciutto
1 tbsp All purpose (plain) flour
2 garlic cloves
1 cups of dry Marsala wine
4 tbsp - 60g of butter
A little olive oil
Cracked pepper
4 cups of baby spinach leaves
4 slices mozzarella cheese
Cracked Pepper
(Optional parsley garnish leaves)

Steps

Step 1
Flatten your chicken thighs under a piece of folded baking paper or plastic cling film. Only flatten the thick parts to try and make it all the same thickness. Season with cracked pepper only.
Step 2
Place a shredded sage leaf on each thigh and tap it in firmly with hand or meat mallet. Wrap two slices of prosciutto around the sage and your flattened chicken. Tap firmly to adhere the prosciutto to chicken.
Step 3
Dust with plain flour on both sides. Be quite liberal as the flour will help thicken your sauce.
Step 4
To a hot frying pan, add some olive oil, add the spinach, season with salt and pepper. Cook until wilted. Transfer spinach to a small baking tray. Divide into four bundles and set aside.
Step 5
In the same pan (Drain spinach juices if any) Place one tablespoon of butter with a little olive oil. Once melted, Add the chicken thighs, and cook each side on medium low heat. After 3-4 minutes or until nicely browned, turn over and cook the other side. Transfer cooked thighs and place over spinach bundles. Top chicken with sliced mozzarella cheese.
Step 6
Return the pan to stove and turn heat to low. Splash in the Marsala, turn heat up again (You can flambe if safe). Add the minced garlic. Reduce sauce until it starts to thicken up, by approx. three quarters.
Step 7
While the sauce is reducing, place the chicken tray under the grill (Broiler) to melt the cheese.
Step 8
Back to the sauce, add three tablespoons of butter, using a whisk, mix well over very low heat.
Step 9
Pour the sauce around the chicken and garnish with fresh parsley and fresh sage leaves.

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