Prosciutto and Mozzarella Stuffed Chicken with Sage Butter and Lemon-Garlic Green Beans

Directions

1. Step 1

   Preheat oven to 190°C. Carefully butterfly each chicken breast by slicing horizontally almost all the way through, then open it up like a book. Place between two pieces of plastic wrap and pound gently with a meat mallet or rolling pin until about 1.5 cm thick.

2. Step 2

   On one half of each flattened chicken breast, layer two slices of prosciutto, then half of the mozzarella, and finally half of the fresh spinach. Fold the other half of the chicken breast over the filling and secure the edges with toothpicks if needed.

3. Step 3

   Heat 15 ml of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet and sear for 3-4 minutes per side, until golden brown. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C.

4. Step 4

   While the chicken bakes, prepare the green beans: In a separate pan, heat the remaining 15 ml of olive oil over medium heat. Add the trimmed green beans and minced garlic, sautéing for 5-7 minutes until tender-crisp. Squeeze in the lemon juice and season with salt and pepper. Cook for another minute.

5. Step 5

   For the sage butter sauce: In a small saucepan, melt the unsalted butter over medium-low heat. Add the chopped fresh sage and cook for 2-3 minutes, until the butter is fragrant and slightly browned. Be careful not to burn it.

6. Step 6

   Remove chicken from the oven and let rest for 5 minutes before slicing. Remove toothpicks. Serve the sliced stuffed chicken breasts with a generous drizzle of the sage butter sauce and a side of the lemon-garlic green beans.