Recipe by Nellie Fiorenzi
"Tender chicken accompanied by a prosciutto and spinach cream sauce! Delicious and very rich!"
Watch video tips and tricks
Italian seasoned bread crumbs
salt and pepper to taste
thin-sliced skinless, boneless chicken breast halves
1 1/2 cups
chopped fresh spinach
shredded mozzarella cheese
Very nice combination of ingredients. I made some modifications that included grilling the chicken and doubling the sauce ingredients. I find I never have enough sauce! I cut the chicken into 1/2 -3/4 inch slices and put them right in the sauce with cracked pepper and parmesan cheese and served it over penne noodles. Next time, I will probably marinate the chicken overnight with Italian dressing.
This was amazing and absolutely delicious! My changes were minimal. You do NOT need to use that much milk for the egg milk bath. So I dropped it to 1 egg and 1/4 cup milk. I elected to use grapeseed oil as it has a higher heat tolerance. I used a mix of Italian seasoned Panko and Italian seasoned breadcrumbs, instead of all heavy cream (and to save calories) I used a mix of 1% milk & heavy whipping cream using a 3:1 ratio. I used a 6 cheese Italian blend and I left out the salt - the proscuitto is MORE than salty enough. Once the chicken was finished I kept it warm in the oven. Other than that there were no other changes. I used barefoot pinot grigio as it's a good quality white wine. Next time I'll toss in some fire roasted bell peppers. This is a "dining in" dinner and a keeper!
i made this yesterday for mothers day and i was a hit. i did change some things though. i let the chicken marinate in thousand island dressing and added lemon pepper as well. i doubled the amount of heavey cream and garlic but kept the same amount of spinach. i added 1/4 cup more prosciutto and cheese. i let this all boil for 10 extra minutes and servered it- the chicken and sauce- over linguini pasta and topping it with more cheese. i sliced and lightly toasted french bread, severing it on the side without butter.
I have made this several times and it is wonderful. We normally use half and half in place of the heavy cream (because it is what we have on hand.) It is worth it!
If there was a way to keep the chicken more crisp while the sauce is cooking, it would be perfect! I will use the leftover sauce on cooked pasta. Very tasty.
This was simply delicious! I made a few changes; used 1/2 & 1/2 instead of heavy cream, used parmesean/asiago cheese blend and doubled the sauce (as recommended by a previous reviewer). After frying the chicken I placed it in a 350 oven for 10min to finish cooking. Definately will make again.
Extremely tasty. I thought we were eating a restaurant quality gourmet entry. Everyone loved it, even our picky vegetable eater who does not like spinach. The only difference I made was using bacon since we were out of prosciutto.
I marinated the chicken in milk, vinegar and lemon overnight. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Prosciutto Spinach Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 792
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make cheesy chicken chimichangas in a savory sauce.
See how to make chicken breasts in a creamy dill and caper sauce.
See how to make this savory Salvadorian stewed chicken dish.