Prosciutto wrapped Chicken & Goats Cheese

Instructions

1. Preheat oven to 350°
2. line a rimmed sheet pan with parchment paper 
3. Take a small frying pan and add a tiny dot of olive oil to it. Sauté the spinach and the minced shallot until soft and liquid has evaporated. Mix with the goats cheese, whipping cream, and salt. Stir. Taste. Adjust seasoning to your liking and set aside.
4. Butterfly each chicken breast by cutting it in half horizontally 3/4 of the way through. Leave a “hinge” to open the breast like a butterfly. 
5. Place the breast in a heavy duty ziplock bag. Don’t seal the bag. Using the flat side of a mallet, gently pound the breast to 1/4 ” thickness. Do this for all 4 breasts and set aside. 
6. Lay out the prosciutto in groups of two slices slightly overlapped. Lay one chicken breast on top of the two pieces of prosciutto with the cut side facing up. 
7. Spread the goats cheese on the breast like you would butter. Not too much. Less is more. Roll the chicken from the small point up to the wide end. 
8. Place on the baking sheet and bake for 25 minutes or until the internal temperature is 165°. 
9. Slice on a diagonal, and drizzle with either the cream sauce, or the Gremolata .
10. Enjoy!  

Cream Sauce:

1. Melt the butter in a sauce pan over medium heat. Add the flour and stir to combine cooking for 1 minute. Slowly add the cream. The sauce should thicken quickly. If you want a thinner sauce, add a bit more cream. 
2. Add the capers, salt and pepper, and give it a taste. Toss in the parsley and serve over top of the chicken in a drizzle. Don’t drown it. It is a compliment, not a gravy. 🙂 You want to taste that wonderful creamy goats cheese too. 

Gremolata: 

1. Mince all of the ingredients and toss together. Sprinkle over the chicken.