Nutrition info - Recipes

Chicken with Prosciutto

True blue you will love through and through. If you have a favorite Chicken Cordon Bleu recipe, try this fresh gourmet version. You'll have a new favorite recipe that won't ruffle your feathers. Bird is definitely the word with this dish.

Chicken with Prosciutto


For 2 people

  • 4 tablespoon(s) extra virgin olive oil, divided
  • 1 ounce(s) diced prosciutto
  • 2 cup(s) fresh spinach
  • 1/2 cup(s) chopped scallions, divided
  • 1 slice fresh mozzarella
  • 8 ounce(s) chicken breasts, pounded thin
  • 3 pats butter
  • 1/8 teaspoon(s) oregano
  • 1/8 teaspoon(s) thyme
  • 1/8 teaspoon(s) sage
  • 2 floz white wine
  • 1/4 cup(s) marinara
  • 1 cup(s) sliced exotic mushrooms
  • 1/2 cup(s) Chicken stock, as needed


1. Heat 2 Tbls. olive oil in sauté pan; sauté prosciutto until brown. Add spinach and 1/4 cup scallions; sauté until spinach is wilted.
2. Lay one chicken breast on flat work surface; top with spinach mixture, then with mozzarella. Lay other chicken breast on top and dust with flour.
3. Sauté in remaining 2 Tbls. olive oil until slightly browned.
4. Drain oil; add butter, herbs, wine, marinara, scallions and mushrooms. Sauté until chicken is cooked through; add chicken stock as needed for desired sauce consistency.
To make this for a dinner party, par-cook the chicken until browned and place in large baking dish with a larger quantity of the sautéed mushroom/marinara mixture. Bake at 350 degrees until done.

Nutrition facts

  • Kcal: 602.09 kcal
  • Fibers (g): 5.8g
  • Sodium (mg): 1290.77mg
  • Carbs: 17.04g
  • Fat: 42.54g
  • Saturated fat (g): 10.68g
  • Proteins: 37.79g