Spinach and Feta Stuffed Chicken Breast Wrapped in Prosciutto

Spinach and Feta Stuffed Chicken Breast Wrapped in Prosciutto


100g baby spinach leaves

80g soft feta, crumbled

4 chicken breast fillets

8 slices Primo Prosciutto

4 sebago potatoes, peeled, coarsely chopped

1 cup frozen peas

½ cup sour cream

¼ cup milk

2 teaspoons olive oil


  1. Place the spinach in a large fry pan over medium heat. Cook, stirring occasionally, for 2-3 minutes or until spinach wilts. Remove from heat and set aside to cool slightly.
  2. Squeeze as much excess liquid from the spinach as possible.
  3. Use a large knife to coarsely chop and transfer to a small bowl.
  4. Add the feta and stir to combine.
  5. Cut a small pocket in the side of each chicken breast. Spoon the spinach mixture into each pocket.
  6. Wrap 2 prosciutto slices around each to enclose the filling.
  7. Cook the potatoes in a large saucepan of boiling water for about 15 minutes.
  8. Add the peas and cook for 1 minute or until heated through.
  9. Drain well and return to pan.
  10. Mash until smooth. Add sour cream and milk and stir to combine. Season with salt and pepper.
  11. Meanwhile, heat oil in a large frypan over medium high heat. Add chicken and cook for 4-5 minutes each side or until golden brown and cooked through.
  12. Spoon mashed potato evenly among serving plates. Slice the chicken and arrange on the potato and serve immediately.     


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Midwest Foods Dubbo