1 cup baby spinach
2 tablespoons of organic parmesan, grated
⅓ cup organic gouda, grated
2 garlic cloves, crushed
10 ounces of chicken breast
6 prosciutto strips
- Add the baby spinach, parmesan, gouda, and garlic to a bowl. Mix until even.
- Butterfly the 2 chicken breast halves and stuff them with the baby spinach mixture.
- Wrap each one of them with 3 strips of prosciutto, transfer to a roomy baking dish, then bake for 20 minutes at 360⁰F/180⁰C.