Florentine Prosciutto-Wrapped Chicken: A Taste of Tuscan Elegance

There’s a certain magic that happens when simple, fresh ingredients come together to create something truly extraordinary. For me, Florentine Prosciutto-Wrapped Chicken is one of those dishes. I first encountered a similar preparation years ago in a bustling trattoria tucked away on a side street in Florence, the aroma of roasted garlic and herbs wafting through the air. The way the salty, thinly sliced prosciutto crisped around the succulent chicken, locking in a creamy, spinach-rich filling – it was a revelation. It’s a dish that feels both rustic and refined, perfect for a weeknight indulgence or a special occasion, and it always transports me back to those sun-drenched Tuscan afternoons.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18 to 20 minutes
• Total Time: 38 to 40 minutes
• Servings: 6
• Yield: 6 chicken breasts
• Dietary Type: Gluten-Free (check prosciutto for additives)

Ingredients

This recipe calls for a few key components that, when combined, create a delightful harmony of flavors and textures.

• 6 boneless, skinless chicken breasts
• 6 slices prosciutto, approximately 1/3 pound (look for good quality, thinly sliced prosciutto di Parma if possible)
• 1 (10 ounce) box frozen spinach, defrosted
• 3 tablespoons pine nuts
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, finely chopped
• 1 teaspoon nutmeg
• 3 tablespoons olive oil, extra virgin
• Salt and freshly ground black pepper to taste

Equipment Needed

To prepare this dish with ease, you’ll want to have the following on hand:

• A sharp knife
• A sturdy cutting board
• A mixing bowl
• A skillet or baking sheet
• A kitchen towel
• A measuring cup and spoons
• An oven

Instructions

Bringing this Florentine-inspired dish to life is straightforward, and the results are well worth the minimal effort.

1. Preheat your oven to 400 degrees F (200 degrees C). This ensures a consistent, high heat for perfectly cooked chicken.
2. Prepare the spinach: Take your defrosted frozen spinach and place it in a clean kitchen towel. Wring it out thoroughly, pressing out as much excess water as possible. This step is crucial to prevent a watery filling and ensure a lovely, concentrated flavor.
3. Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until they are fragrant and lightly golden. Keep a close eye on them, as pine nuts can burn quickly. Once toasted, set them aside.
4. Create the stuffing: In a mixing bowl, combine the thoroughly wrung-out spinach, the toasted pine nuts, ricotta cheese, grated Parmesan cheese, finely chopped garlic, and nutmeg. Season generously with salt and pepper. Mix everything together until well combined.
5. Prepare the chicken breasts: Place each chicken breast on your cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each breast. Make the cut horizontally, going into, but not all the way through, the chicken. You want to open them up like a book. This creates a cavity to hold the delicious stuffing.
6. Season the chicken: Season the inside and outside of each chicken breast generously with salt and pepper.
7. Stuff the chicken: Spoon a small mound of the spinach and cheese stuffing into the pocket of each chicken breast. Don’t overstuff, as you want to be able to close the chicken easily.
8. Fold and wrap: Carefully flap the chicken breasts back over the stuffing, enclosing it within the chicken. Now, take one slice of prosciutto and wrap it around each chicken breast, carefully covering the entire surface. The prosciutto will adhere to the chicken and help seal in the filling as it cooks.
9. Sear and roast: Drizzle the olive oil over the prosciutto-wrapped chicken breasts. You can do this in a skillet over medium-high heat for a minute or two per side to get a nice sear, or simply place them directly onto a baking sheet brushed with a little oil. Roast in the preheated oven for 18 to 20 minutes, or until the chicken is cooked through and the prosciutto is crispy. The internal temperature of the chicken should reach 165 degrees F (74 degrees C).

Expert Tips & Tricks

To elevate your Florentine Prosciutto-Wrapped Chicken from good to absolutely sensational, consider these professional insights:

• Spinach Moisture Management: I cannot stress enough the importance of wringing out that spinach. If you have a very fine-mesh sieve, you can also press the spinach against the sides to remove excess water.
• Prosciutto Placement: Ensure the prosciutto slices overlap slightly when wrapping to create a good seal. This prevents the filling from leaking out during cooking.
• Doneness Check: Besides using a thermometer, you can also check for doneness by making a small incision in the thickest part of the chicken. The juices should run clear, with no pinkness.
• Oven Variations: Ovens can vary significantly. If your oven tends to run hot, start checking the chicken at the 17-minute mark to avoid overcooking. Conversely, if it runs cooler, you might need an extra minute or two.
• Resting is Key: Once out of the oven, let the chicken rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender chicken breast.

Serving & Storage Suggestions

This Florentine Prosciutto-Wrapped Chicken is a complete dish in itself, but it pairs beautifully with a variety of accompaniments.

For serving, I love to present these elegant chicken breasts whole, showcasing the glistening, crispy prosciutto. A sprinkle of fresh parsley can add a lovely pop of color. This dish is fantastic served alongside a simple arugula salad dressed with a lemon vinaigrette, some creamy risotto, or roasted asparagus.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a low oven (around 300 degrees F / 150 degrees C) or in a skillet over low heat to preserve the crispiness of the prosciutto. Freezing is not ideal, as the texture of the prosciutto can be compromised.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	410.8 kcal	21%
Total Fat	27.4 g	35%
Saturated Fat	7.7 g	38%
Cholesterol	106.9 mg	36%
Sodium	211.3 mg	9%
Total Carbohydrate	4.1 g	1%
Dietary Fiber	1.9 g	7%
Sugars	0.8 g	1%
Protein	36.9 g	74%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is wonderfully satisfying as is, you can certainly tailor it to your preferences:

• Herbs: Feel free to add a pinch of dried oregano or basil to the spinach mixture for an extra layer of Italian flavor.
• Cheeses: If ricotta isn’t your favorite, you could try mascarpone for an even richer filling, or even a dollop of cream cheese for a tangier profile.
• Nuts: If pine nuts are unavailable or too costly, chopped almonds or walnuts can offer a delightful crunch. Toast them just as you would pine nuts.
• Greens: For a different green, you could use finely chopped kale (blanched first to soften) or even thawed and thoroughly squeezed artichoke hearts for a more unique flavor.

FAQs

Q: Can I prepare this dish ahead of time?
A: You can prepare the stuffing and stuff the chicken breasts a few hours in advance. Store them, wrapped, in the refrigerator. However, it’s best to wrap them in prosciutto and roast them just before serving for optimal texture.

Q: How do I prevent the prosciutto from burning?
A: Roasting at the specified temperature of 400 degrees F for the recommended time usually results in perfectly crisped prosciutto without burning. If you notice it browning too quickly, you can loosely tent the chicken with foil for the last few minutes of cooking.

Q: What if I don’t have fresh garlic?
A: You can substitute 1/2 teaspoon of garlic powder for each fresh clove if needed.

Q: Is it possible to make this vegetarian?
A: This specific recipe is designed around chicken and prosciutto. For a vegetarian option, you might consider stuffing large portobello mushrooms with the spinach-ricotta filling and wrapping them in layers of eggplant or zucchini strips before baking.

Q: Why is it called “Florentine” chicken?
A: The “Florentine” style typically refers to dishes incorporating spinach. This recipe draws inspiration from that, featuring spinach as a key component of the savory filling.

Final Thoughts

This Florentine Prosciutto-Wrapped Chicken is more than just a recipe; it’s an invitation to savor the richness of Italian-inspired flavors. It’s a dish that proves that elegance doesn’t require complexity. So gather your ingredients, embrace the process, and prepare to delight your senses. I encourage you to try this recipe, adjust it to your heart’s content, and share your culinary adventures. Pair it with a crisp Italian white wine like a Vermentino or a light-bodied Sangiovese, and enjoy a meal that’s both comforting and undeniably special.