Prosciutto Chicken with Spinach and Feta and Peppers - Healthy World Cuisine

Name: Prosciutto Chicken with Spinach and Feta and Peppers - Healthy World Cuisine
Total time: 105 min
Ingredients: 12 oz Chicken Breasts (boneless, skinless fillet open and pounded flat); 1.4 cups spinach (previously frozen, thawed out and squeezed to remove all the water); 3 roasted bell peppers (whole (red or yellow)); 1 tbsp olive oil; 2 cloves garlic (peeled and chopped); 1 tsp butter (or dairy free margarine); 1/4 cup onion (peeled and chopped); 1 1/2 cups mushrooms (finely diced (I used button mushrooms)); salt; pepper; 1 tsp thyme (dried ); 1/4 cup white wine (1/8 cup for the mushrooms and 1/8 cup for the gravy); 1/2 cup feta cheese (crumbled - optional); 6 oz prosciutto; 2 tsp butter (or dairy free margarine)

www.hwcmagazine.com

Prosciutto Chicken with Spinach and Feta and Peppers is a low carb baked chicken breast stuffed with colorful vegetables, feta, wrapped in prosciutto.

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Cooking tools:

Butcher's twine
Meat tenderizer
Chef's knife
Cutting board
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Oven
Baking dish
Measuring cup
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Mixing bowl
Spoon
Plastic wrap

Ingredients

12 oz Chicken Breasts (boneless, skinless fillet open and pounded flat)
1.4 cups spinach (previously frozen, thawed out and squeezed to remove all the water)
3 roasted bell peppers (whole (red or yellow))
1 tbsp olive oil
2 cloves garlic (peeled and chopped)
1 tsp butter (or dairy free margarine)
1/4 cup onion (peeled and chopped)
1 1/2 cups mushrooms (finely diced (I used button mushrooms))
salt
pepper
1 tsp thyme (dried )
1/4 cup white wine (1/8 cup for the mushrooms and 1/8 cup for the gravy)
1/2 cup feta cheese (crumbled - optional)
6 oz prosciutto
2 tsp butter (or dairy free margarine)