Prosciutto-Wrapped Chicken With Sautéed Spinach Recipe

Prosciutto-Wrapped Chicken With Sautéed Spinach

2 tablespoons spread, at room temperature

2 cloves garlic, cleaved, in addition to 1 clove, cut

8 cuts prosciutto

8 boneless, skinless chicken thighs )

genuine salt and dark pepper

2 tablespoons olive oil

1 10-ounce bundle small spinach


High temperature stove to 400° F. In a little bowl, join the spread and hacked garlic.

On a work surface, separating uniformly, beat the prosciutto cuts with the chicken and garlic spread; season with ½ teaspoon salt and ¼ teaspoon pepper. Move up the chicken in the prosciutto; shower with 1 tablespoon of the oil. Put on a rimmed heating sheet and meal until cooked through, 20 to 25 minutes.

In the mean time, warm the remaining tablespoon of oil in a huge skillet over medium high temperature. Include the cut garlic and cook, blending, until fragrant, 1 to 2 minutes. Include the spinach and ¼ teaspoon each one salt and pepper and cook, throwing, until the spinach starts to shrivel, 1 to 2 minutes more. Present with the chicken