Prosciutto Stuffed Chicken – easy as can be, this baked chicken is flavored with prosciutto and served with creamed spinach.
It’s already day 7!! And like it’s often said, I’ve saved the best for last. Well, the best in my husband’s opinion, second best in mine!
I have listed the week of meals in order that they are listed in the magazine, but I didn’t actually cook them in this order. But this was the last meal I made, mostly because I thought it’s just – chicken. Sure I like a roasted chicken, but I wasn’t really prepared for a WOW factor. But this meal, like some others, really stepped out and surprised me.
All of the 7 meals were easy and pretty quick to prepare, but this one was one of the easiest. I would highly recommend having a thermometer to test the doneness of the chicken – that way the chicken is still perfectly juicy and flavorful. The prosciutto adds the perfect amount of extra flavor. And the couscous and creamed spinach just complete the meal.
The only change I made to this recipe was with the creamed spinach. I often cook spinach as a side dish, so I knew that I didn’t want to cook it in butter. What’s better than spinach cooked in butter? Bacon grease of course! I keep a small mug of leftover bacon grease in my fridge just for occasions like this. It was a smart move, I have to say!
When I posted about the Chicken Adobo I made, I had a few people comment that they don’t know how to cut a whole chicken. Well, truth be told, I don’t either!! Most grocery stores will sell a whole chicken already cut up. My grocery store sells a butterflied chicken, so that’s what I used for this, and all I had to do was cut it into 4 pieces. I was watching Good Eats this weekend, though, and Alton Brown said that a whole chicken has more flavor before it is cut, so I do want to learn how to cut it up myself to get the most flavor out of my chicken.
I’m really happy with this week from Rachael Ray. Some were my favorites that I will be making over and over again, and others were good, but not the best. The main thing I hope I accomplished this week, though, is opening up other’s minds to her recipes. I know she gets a lot of flak, but hopefully many of you will be more willing to try her recipes now. And even though this week of Rachael Ray is over, you will definitely be seeing more of her recipes here on Taste and Tell!
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Prosciutto-Stuffed Chicken with Creamed Spinach
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baked
Description
Easy as can be, this baked chicken is flavored with prosciutto and served with creamed spinach.
Ingredients
- One 4-pound chicken, quartered
- 3 ounces thin sliced prosciutto
- 2 strips peel and juice of 1 lemon
- 2 tablespoons butter
- salt and pepper
- One 10-ounce box plain couscous
- 1 1/2 pounds baby spinach
- 1/2 red onion, finely chopped
- 1 tablespoon flour
- 2/3 cup heavy cream
Instructions
- Position a rack in the upper third of the oven and preheat to 425°. On a rimmed baking sheet, arrange the chicken pieces skin side up. Stuff 1-2 prosciutto slices under the skin of each chicken piece. Sprinkle the lemon juice on top. Quarter 1 tablespoon butter and place one quarter on each chicken piece; season with salt and pepper. Roast until the juices run clear when a thigh is pierced, about 35 minutes.
- Meanwhile, prepare the couscous according to package directions.
- In a large skillet, bring 1/2 inch water to a boil. Add half of the spinach and wilt over medium-high heat for 1 minute. Add the remaining spinach and wilt for 1 minute more. Drain and squeeze dry. Wipe out the skillet.
- In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Whisk in the flour and then the cream and bring to a boil. Stir in the lemon peel and spinach and remove from the heat. Season with salt and pepper. Just before serving, discard the lemon peel.
- Fluff and mound the couscous onto plates. Top with the chicken and serve the spinach on the side.
Bellini Valli says
Where have I been for these 7 days?And on the 7th day…Deb made chicken. I eat chicken all the time but I never tire of it at all. I eat it at home at least 3 times a week and always in restaurants.I hope this doesn’t make me boring:D
Elle says
Deborah, that looks fantastic! I loved this series! She does take a lot of flack, doesn’t she? And not all her stuff is great, but some of it is. She alt least has good basic ideas that can be played with. i just did her tuna orzo salad on my blog–that’s a keeper, too.
Kelly-Jane says
I’ve just had a read through your series, what a great idea, Well done! Everything looks so yummy – and you obviously eat really well at your house 🙂
Gabi says
Yum-oh! Nice series of posts. Chicken with Prosciutto sounds like a winning combo to me!
Cheers!
Sara says
Creamed spinach is the best stuff on earth!
Patricia Scarpin says
Deb, the name of this recipe is making me drool already!
Maryann says
That dish looks so delicious!
sunita says
This does sound interesting 🙂
Jenny says
Mmmm! I am starving and this looks terrific! I’ve loved your RR recipe reviews. Nice job! So jealous you are going to NY, I’ve got to set something up soon.
Gretchen Noelle says
Cutting chickens up almost makes me not want to eat them. well, here they come with the head feet and guts. Maybe that is why. Ha!
This looks tasty. I like the idea of putting the prosciutto under its skin. Smart!
Psychgrad says
This looks delicious. I’ve had stuffed chicken on the brain for a while now.
I saw your comment on Elle’s blog and I thought I would come over here and personally invite you to participate in our Tried, Tested and True event (not that it is by invitation only).
Kevin says
That is one tasty looking meal.
RecipeGirl says
I think I might have to order her magazine. I don’t care for the show, but I do like browsing the mag. This looks like a good chicken dish.
sher says
What a yummy looking meal. I can’t find anything there not to like. My mom always cut up her chicken parts, and she taught me to do it. But, I’m ashamed to say that I rarely do it!
Emiline says
I think you should repeat this series! It was fun. It’s probably a lot of work to post every day though.
I just watched RR’s Chefography tonight on Food Network. If people would watch that, then they would definitely admire her more.
This looks great. Love that bacon grease. How resourceful of you!
noble pig says
Looks great! Chicken…the staple of life.
Rosie says
Deborah, this has been such a treat to read through your series of posts! Another wonderful dish you have produced here 🙂
Rosie x
AnticiPlate says
Kudos! I love that you made all of those Rachael Ray meals from the magazine. Did you also shop for the all at once like she suggests? I have been wanting to do that, but I never like ALL of the recipes in the 7 days.