Zier’s Prime Meats, Inc.
813 Ridge Road
Stuffed Chicken Breasts
4 6 oz boneless skinless chicken breast cutlets, flattened
2 tsp extra virgin olive oil
1/2 lb spinach or baby kale with tough stems removed
4 oz feta cheese crumbled
4 minced cloves of garlic
4 slices of LaQuercia prosciutto or speck
Heat grill to aproximately 400 degrees, clean and oil the grates. In a saute pan heat oil over medium heat. Add garlic and cook until slightly caramelized. Stir in spinach or kale. Stir constantly until wilted and liquid evaporates. Season lightly with salt and pepper. Add the crumbled feta cheese to the cooled kale mixture. Divide stuffing mix equally in each breast portion. Roll up. Roll 1 slice of procutto or speck around each cutlet. Pin together with toothick. Place on hot grill grates, turning frequently, roughly for 15 minutes or until internal temp is 160 degree. If the prosciutto burns don’t worry.