allbirdsbaking: Prosciutto Chicken

It's been a long time since I posted a good recipe, and it just so happens, the other day a a coworker of mine gave me an award winning one. I'd just like to stop right here in mid-thought and ask while it's at the fore front of my brain, where in the world are all the good recipe posts from all of the other girls in the family. Am I the only one who cooks? Come on girls, S-H-A-R-E!!!

This recipe is for Prosciutto Chicken. When my friend was telling me about it, I was wondering what in the heck "prosciutto" is? Listen, I was raised on a farm, I can tell you everything you want to know about hamburger and how to cook it every night, prosciutto is not made of beef or I would have been eating it on Sundays when I was a kid.

I decided to do a little reading and for those of you who are as lacking in knowledge as I, prosciutto means ham in Italian. It's made by salting and pressing the ham for about two months. After all the blood has been drained and pressed out, it's rinsed well and left in a cool dry place to age. This process can take up to 3 years depending on the patience and quality of the producer. This will explain why you are going to pay far more for this thin slice of pork than that plain old bacon you bought last week, but when you taste it, you won't be sorry and everyone will think you are an amazing cook.

Before you read any further though there is a spice you simply have to run out and buy! I'd tell you where I bought mine, but for the life of me, I can't remember. I'm just so happy though in some moment of sheer genius I was enlightened and made the purchase. This spice is a winner!

Blazin Blends has created the ultimate spice to go on fish or chicken. I never cook without. It gives chicken the best flavor ever. You'll want some for this recipe! You will want some for any chicken recipe!

Now for the Instruction:

Take a 9/13 pan and drizzle a little extra virgin olive oil back and forth in the bottom of the pan and make sure it's fairly well coated.

Now heap the spinach up high. Layer the baby spinach in the pan until it nearly fills it to the top. I used a little Chard on top of my spinach just because I had some and needed to use it up. But the baby spinach is what the recipe calls for. The spinach shrinks horribly when it's cooked so there is no such thing as too much spinach ---the more the better. Season it with a little Italian seasoning and salt and pepper as you layer. I also snuck in a little lemon juice. Ok, so I love lemon!

Now take about six or so Chicken breasts and pound them out flat. Place these on top of the spinach. I season the chicken with salt and pepper and my Blazin Blends spice. Yum!

Now for the Prosciutto. This ingredient can be difficult to find at the store, so make sure you shop ahead for the day you are going to make this divine recipe. After searching at Lee's Market and not finding any, I went over to Smith's and got the last package. Lucky me! The Prosciutto is very fine and delicate. Carefully separate each thin piece and cover the chicken with it.

Now for the Provolone cheese. Mozzarella tastes good on the recipe as well. I chose the Provolone. Layer it so that it covers the chicken generously.

Last but not least are the tomatoes. I personally think the tomatoes are what makes this recipe so delicious. Even family members who don't necessarily care for tomatoes loved them in this dish! Slice them thin and layer them on top of the cheese.

Now for the finishing touch. Take your olive oil and drizzle it back and forth all along the top of the tomatoes. Now season the entire dish again with salt and pepper, the blazin blends, and the recipe calls for Thyme but I used Italian seasoning and it was perfect. Be generous.

Bake uncovered at 350 until chicken is well done, about 45 min or so. Serve with a nice brown rice or a yummy pasta covered with marinara, then prepare yourself for the rave reviews!