Involtini di Pollo
Six chicken breasts
4 garlic cloves
1 small yellow onion
box chopped spinach
two 3-oz packages prosciutto
small box ricotta cheese
dice garlic and onion; saute with seasoning. Cook spinach and drain. Add to garlic and onion. Dice the prosciutto and add to pot. Saute until prosciutto changes color. Remove from heat. Add the ricotta cheese.
Trim the breasts; insert a sharp knife through the narrow thick end of the breast and open up a pocket. Stuff with the cheese prosciutto mix. Secure the end with a toothpick.
Saute the breasts for about 5 minutes on a side; move to a baking dish. Bake covered for a long time at 350.
Serve over a bed of spaghetti; pour on sufficient marinara sauce.
Note: Another way to make these up is to butterfly the breasts, flatten, lay the prosciutto on the breasts (not diced) and then put the cheese-spinach mix on and roll up the breasts. This may be easier. I had problems with my knife opening up the side of the pocket.
Hugh's recipe: 23 Dec 2005 for Sandy's 56th Birthday Dinner.