Queso Blanco and Spinach Stuffed Chicken Breasts

  • Servings 4 Servings
1 Star2 Stars3 Stars4 Stars5 Stars

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced
  • 2 cups fresh spinach, chopped
  • 1 cup shredded Tropical Queso Blanco, divided
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 4 large slices prosciutto
  • Sautéed Green Beans and Cooked Tostones, optional

Preparation:

  1. In 12-inch skillet over medium heat, in 1tablespoon olive oil, cook onion until just tender. Add spinach; cook 3 minutes until wilted, stirring occasionally. Remove vegetables to bowl; stir in ¾ cup shredded Queso Blanco.
  2. With knife, cut a horizontal pocket in each chicken breast. Spoon spinach mixture into each pocket. In small cup combine salt, cumin and pepper; sprinkle chicken breasts with mixture. With toothpick, skewer each opening of chicken closed.
  3. Preheat oven to 425°F. In 12-inch skillet over medium-high heat, in remaining tablespoon oil, cook chicken breasts until browned on both sides. Remove to plate. Sprinkle top of chicken with remaining ¼ cup Queso Blanco (1 teaspoon on each).Wrap each chicken breast with a slice of prosciutto. Place on baking sheet. Bake 15 to 20 minutes until chicken is tender and prosciutto is browned. Serve with green beans and tostones if desired.

Get The Bundle of Caribbean Flavor

Buy now for just $49.00

Add To Cart