Ingredients
• 8 prosciutto slices
• 4 (about 180g each) chicken breast fillets
• 250ml PHILADELPHIA Light Cream For Cooking, a cream alternative
• 1/2 cup finely chopped chives
• 1 tablespoon wholegrain mustard
• 2 garlic cloves, crushed
• 20g butter
• 2 bunches English spinach, leaves picked, washed, dried
• Lemon wedges, to serve
Method
Step 1
Preheat oven to 200°C. Wrap 2 slices of prosciutto around each chicken breast. Heat a large non-stick frying pan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden brown. Transfer to an oven tray. Bake in preheated oven for 10 minutes or until just cooked through. Remove from oven and set aside for 5 minutes to rest.
Step 2
Meanwhile, add the PHILLY, chives, mustard and garlic to the pan and bring to a simmer. Cook for 1-2 minutes or until sauce thickens slightly. Remove from heat.
Step 3
Melt the butter in a large frying pan over high heat until foaming. Add the spinach and cook, tossing, for 3-4 minutes or until spinach wilts. Remove from heat.
Step 4
Divide the spinach among serving plates. Thickly slice the chicken and arrange over the spinach. Drizzle with cream sauce and serve immediately with lemon wedges, if desired.
