Butterfly Mediterranean Stuffed Chicken Breasts Rec

Name: Butterfly Mediterranean Stuffed Chicken Breasts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 x boneless skinless chicken breast halves; 3 tsp extra virgin olive oil; 2 x green onions, thinly sliced; 1/4 lb mushrooms, coarsely minced; 1/2 tsp Italian seasoning; 1 Tbsp. dry white wine or possibly dry sherry; 1/2 c. minced cooked spinach, squeezed dry; 1/2 c. grated mozzarella cheese; 3 x thin slices (25 grams each) prosciutto, halved crosswise; 2 tsp extra virgin olive oil; 1/4 c. minced onion; 1 x clove garlic, chopped; 1 can (14 ounces) diced tomatoes, undrained Salt and pepper

Servings: persons

6 x boneless skinless chicken breast halves
3 tsp extra virgin olive oil
2 x green onions, thinly sliced
1/4 lb mushrooms, coarsely minced
1/2 tsp Italian seasoning
1 Tbsp. dry white wine or possibly dry sherry
1/2 c. minced cooked spinach, squeezed dry
1/2 c. grated mozzarella cheese
3 x thin slices (25 grams each) prosciutto, halved crosswise
2 tsp extra virgin olive oil
1/4 c. minced onion
1 x clove garlic, chopped
1 can (14 ounces) diced tomatoes, undrained Salt and pepper

1
Butterfly the chicken breasts.
2
Heat 1 tsp.
3
extra virgin olive oil in a wide frying pan over medium-high heat.
4
Add in green onions and cook for 1 minute.
5
Add in mushrooms, Italian seasoning and wine.
6
Cook, stirring occasionally, till mushrooms release their liquid.
7
Continue cooking till pan juices evaporate.
8
Stir in spinach and remove from heat.
9
Let mix cold, then stir in cheese.
10
Place chicken on work surface.
11
On each piece, place a half slice of prosciutto.
12
Mound a sixth of the spinach mix across one wide end of breast.
13
Roll up breast; don't mix in sides.
14
Place rolls, seam side down, in an oiled shallow baking pan.
15
Brush remaining 2 tsp.
16
oil over rolls.
17
Cover and refrigerateas long as overnight.
18
Prepare sauce: Heat oil in a wide frying pan over medium heat.
19
Add in onion and cook for 3 min.
20
Add in garlic and tomatoes.
21
Simmer till most of the pan juices have evaporated, 15 to 20 min.
22
Season with salt and pepper to taste.
23
This sauce is slightly chunky.
24
If you prefer a smoother sauce, puree in a blender.
25
Preheat oven to 350 degrees.
26
Spoon a little sauce over each roll.
27
Bake chicken, uncovered, till juices run clear when chicken is pierced, 30 to 35 min.
28
Cut each breast into 4 or possibly 5 slices and rearrange in its original shape.
29
Reheat remaining tomato sauce and spoon over each serving.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 x boneless skinless chicken breast halves, 3 tsp extra virgin olive oil, 2 x green onions, thinly sliced, 1/4 lb mushrooms, coarsely minced, and more.

Yes, Butterfly Mediterranean Stuffed Chicken Breasts Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterfly Mediterranean Stuffed Chicken Breasts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions