Prosciutto Wrapped Chicken with Spinach Salad is a super simple weeknight meal that can be made in 10 minutes of preparation time and in just 30 minutes total. Easy peasy. This is a light, fresh, and gluten-free dish that is just the taste of summer we have been longing for. We tend to eat so much heavy comfort food in the winter, that a salad is such a nice change of pace and a much needed dose of vegetables.
Absolutely anyone can make this elegant dinner with success. If you can slice a lemon in half, and turn the oven on, you are all set. The chicken breasts are wrapped with thinly sliced prosciutto and then baked until tender. The prosciutto crisps up nicely as the chicken bakes, and adds lots of flavor to this meal. Fresh baby spinach is dressed with a light three ingredient citrus mustard dressing and is topped with shaved Parmesan. If you want to mix things up a little, you could use kale instead of spinach, or you could add in some shaved brussels sprouts.
This would make a lovely a weekday lunch, just keep the dressing separate until you are ready to eat.
Prosciutto Wrapped Chicken with Spinach Salad
Ingredients
- 2 Chicken Breasts
- 2 slices of Prosciutto
- 2 cups Baby Spinach
- 2 tablespoons Dijon Mustard
- 1 Lemon
- ¼ cup Shaved Parmesan
- 2 tablespoons Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat the oven to 350 degrees. Sprinkle the salt and pepper over the chicken. Then wrap the prosciutto around each chicken breast. Place on a baking sheet, and bake for 25-30 minutes, until no longer pink in the center.
- Squeeze 2 tablespoons of juice from the lemon. Then in a small bowl whisk together the lemon juice, olive oil, and mustard.
- Toss the spinach in the dressing, sprinkle it with a dash of black pepper, and divide it between two plates.
- Sprinkle the shaved Parmesan over the spinach. Then place the prosciutto wrapped chicken over the spinach. Enjoy!
