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Whole30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles - Dump and Go Dinner
Creamy spinach and artichoke baked in chicken and salty, crispy prosciutto takes weeknight dinners up a notch. Best of all, it is Whole30 compliant and takes only minutes to pull from the freezer and bake when hunger hits.
4
Servings
11
Ingredients
2
Comments
Ingredients
- 1 teaspoon mince Garlic, Cloves
- ¼ cups dice Shallot
- 1 ½ cups Spinach, Baby
- 2 tablespoons Water
- 1 cup drain Artichoke Hearts, Canned
- 1 cup slice Mushrooms
- ¼ cups Coconut Milk, Canned
- ⅛ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 2 pounds Chicken, Boneless Breasts
- 8 individual Prosciutto, Sliced
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min. 30 seconds.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Microwave
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min. 30 seconds.
- Drain excess water from steamed spinach.
- Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
- Pulse several times to finely chop ingredients.
- Add coconut milk, and salt and pepper to taste, and continue to pulse until filling reaches desired consistency. Set aside.
- Butterfly each chicken breast and open to create a large flat surface.
- Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
- Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
- Pat chicken with paper towel to remove excess moisture.
- Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
- Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
- Arrange chicken bundles in dish (do not remove toothpicks). Cover with foil.
- Bake at 350 degrees for 30 minutes until cooked through.
- Uncover for the last 5 minutes to allow prosciutto to get a bit crispy, if desired.
- Remove toothpicks and serve.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 chicken bundle Amount Per Serving
- Calories
- 407
- Total Fat
- 12g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 188mg
- Sodium
- 1133mg
- Total Carbohydrates
- 10g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 63g
- WW Freestyle
- 3
2 Comments
Join the discussionProsciutto is whole30 compliant?
Certain brands are – you’ll just want to read labels carefully! http://whole30.com/2015/01/6-whole30-ingredients/ Hope this helps! Enjoy!