Whole30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min. 30 seconds.
2. Drain excess water from steamed spinach.
3. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
4. Pulse several times to finely chop ingredients.
5. Add coconut milk, and salt and pepper to taste, and continue to pulse until filling reaches desired consistency. Set aside.
6. Butterfly each chicken breast and open to create a large flat surface.
7. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
8. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
9. Pat chicken with paper towel to remove excess moisture.
10. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
11. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
12. Arrange chicken bundles in dish (do not remove toothpicks). Cover with foil.
13. Bake at 350 degrees for 30 minutes until cooked through.
14. Uncover for the last 5 minutes to allow prosciutto to get a bit crispy, if desired.
15. Remove toothpicks and serve.

Freeze For Later Cooking Directions

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?

1. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min. 30 seconds.
2. Drain excess water from steamed spinach.
3. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
4. Pulse several times to finely chop ingredients.
5. Add coconut milk, and salt and pepper to taste, and continue to pulse until filling reaches desired consistency. Set aside.
6. Butterfly each chicken breast and open to create a large flat surface.
7. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
8. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
9. Pat chicken with paper towel to remove excess moisture.
10. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
11. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
12. Wrap each chicken bundle in plastic wrap.
13. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Grease a glass square baking dish.
3. Remove plastic wrap and arrange chicken bundles in dish (do not remove toothpicks). Cover with foil.
4. Bake at 350 degrees for 30 minutes until cooked through.
5. Uncover for the last 5 minutes to allow prosciutto to get a bit crispy, if desired.
6. Remove toothpicks and serve.