Shelly's Recipe

BUTTERFLY MEDITERRANEAN STUFFED CHICKEN BREASTS

Category: Chicken

6 boneless, skinless chicken breasts
3 tsp olive oil
2 green onions, thinly sliced
1/4 lb mushrooms, coarsely chopped
1/2 tsp Italian seasoning
1 tbsp dry white wine or dry sherry
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1/2 cup grated mozzarella cheese
3 thin slices prosciutto, halved crosswise

Sauce
2 tsp olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 (14 oz) can diced tomatoes, undrained
Salt and pepper, to taste

Butterfly chicken. Heat 1 tsp oil in a skillet. Add onions and cook for 1 minute. Add mushrooms, seasoning and wine. Cook, stirring occasionally, until mushrooms release their liquid. Continue cooking until pan juices evaporate. Stir in spinach and remove from heat. Let mixture cool; stir in cheese.

Place chicken on a work surface. On each piece, place a half slice prosciutto. Mound a sixth of the spinach mixture across one wide end of breast and roll up breast; do not fold in sides. Place rolls, seam side down, in an oiled shallow baking pan.

Brush remaining 2 tsp oil over rolls. Cover and chill as long as overnight.

Sauce: Heat oil in a skillet and add onion; cook for 3 minutes. Add garlic and tomatoes. Simmer until most of pan juices evaporate, about 15-20 minutes. Season with salt and pepper. This sauce is chunky, if preferred, puree sauce in a blender.

Preheat oven to 350. Spoon a little sauce over breasts. Bake, uncovered, until juices run clear when chicken is pierced, about 30-35 minutes. Cut each brease into 4-5 slices and rearrange in its original shape. Reheat remaining sauce and spoon over each serving. Serves 6