Trust me when I tell you that the effort you will put into making the stuffing for this recipe will be well worth it. Plus, you’ll have plenty of it to enjoy as a stand-alone dip or for a second batch of this chicken. This is hands-down my favorite chicken recipe in this book! I couldn’t stop eating this one when it came out of the oven, and I know your family will love it. This dish pairs perfectly with the Smashed Potatoes or Confetti Cauli-Rice.
This recipe also contains one of our Balanced Bites Spice Blends - DINER Spice Blend - which you can shop here!
- 1 pound boneless, skinless chicken breast, butterflied, pounded thin, and cut into 4 pieces
- 2 teaspoons DINER Spice Blend
- 1 cup Dairy-Free Spinach Artichoke Dip
- 4 ounces sliced prosciutto
- 1 tablespoon ghee
- 1/4 cup chicken Bone Broth, plus extra if needed
- 8 cups loosely packed baby spinach (about 12 ounces)
- Sea salt and black pepper
Preheat the oven to 350°F.
Lightly season both sides of the chicken with the DINER Blend.
Place about 2 to 3 tablespoons of the dip on the smaller end of each piece of chicken, then roll up the chicken beginning on the filled side. Next, wrap each piece with prosciutto so the chicken is fully covered. Depending on the size of your chicken, you may need 1 to 2 slices of prosciutto per chicken breast. Tie each chicken breast with kitchen string, so the prosciutto and dip stays secure.
In a large oven-safe skillet, melt the ghee over medium heat. Add the chicken rolls and brush a little of the melted ghee over the top of each piece. Pour the chicken broth around the chicken and place in the oven for 30 minutes or until a meat thermometer inserted into the center of the dip inside the roll reads 165°F.
Remove the chicken from the pan. The pan should be coated with a layer of liquid; if not, add 2 to 3 tablespoons of chicken broth.
Place the pan on the stovetop over medium heat and add the spinach. Season lightly with salt and pepper and cook for 2 to 3 minutes, until the spinach has wilted.
Divide the spinach among 4 plates and top each portion with a chicken roll.
Season the chicken with a mixture of salt, pepper, and granulated garlic instead of the Diner Blend (which contains paprika).
You can substitute bacon for the prosciutto, using 2 slices per roll—you’ll need 4 to 8 slices. Sear the bacon-wrapped chicken rolls in the pan for 1 to 2 minutes per side, until the bacon starts to crisp up and turn slightly brown, before placing in the oven to bake. If you use bacon, you will not need to brush the rolls with additional fat before baking.