Recipe Instructions:
INGREDIENTS
4 ounces sliced prosciutto (10 slices needed)
5 skinless, boneless chicken breasts, pounded thin and divided into two pieces each
10 ounces frozen spinach, thawed and drained of excess liquid
12 ounces marinated artichoke hearts, drained and roughly chopped
1/4 cup avocado oil mayo
1/4 cup almond milk cream cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper
INSTRUCTIONS
Preheat oven to 350 degrees F.
Place each chicken breast on a cutting board, cover it with plastic wrap, then use a meat tenderizer to pound the chicken breasts to about a 1⁄4 inch thickness. Once the chicken is pounded thin, cut the chicken breast in half lengthwise.
In a bowl mix together spinach, artichoke hearts, mayo, cream cheese, garlic powder, black pepper, salt, and cayenne pepper until combined.
Place a piece of prosciutto on a plastic wrap, place the chicken on top of it and sprinkle with a pinch of salt, then add about 2 tablespoons of the spinach and artichoke dip on top. Use the plastic wrap to slowly roll the prosciutto wrapped chicken.*
Heat a large cast iron skillet over medium-high heat and sear each prosciutto wrapped chicken, about 3 minutes per side.
Bake for 20-30 minutes, until a meat thermometer reads 165 degrees F in the middle of the chicken. (This time will range depending on how thin you pounded the chicken). Let chicken rest for a couple minutes before slicing up and serving!
