Serves 4 Difficulty
1 pound fresh spinach* Salt and fresh ground pepper Pinch of nutmeg 1/4 cup prosciutto, chopped and sauteed 4 chicken breasts, boneless but with skin 1 garlic clove, crushed 1/4 cup brandy 3 Tablespoons unsalted butter, at room temperature Fresh tarragon leaves
Preheat oven to 450 degrees F.
*For ease of preparation, you can buy baby spinach leaves in a bag that have already been washed. If using a head of spinach, cut off and wash all leaves well; if using bagged spinach, rinse with water.
In a large pot cook spinach (do not spin or dry spinach) over high heat for about 3 minutes, to wilt.
Place wilted spinach in a colander and rinse with cold water. When cool, grab a handful of leaves at a time and squeeze out water with your hands. Place spinach in a bowl and season to taste with salt pepper and nutmeg. Add prosciutto to spinach and mix well.
Rub chicken breasts on both sides with crushed garlic, then discard garlic. Season chicken with salt and pepper. Sprinkle breasts all over with brandy.
Divide spinach mixture into 4 equal portions and stuff one portion under skin of each breast.
Place breasts in a roasting pan and place a teaspoon of butter on top of each breast. Place chicken in oven and roast for 10-15 minutes or until done.
Remove chicken and place oven on broil. Place chicken under broiler until skin is golden.
Transfer chicken to dinner plates and drizzle with a few drops of brandy. Place a teaspoon of butter on each breast and garnish with tarragon leaves. Serve immediately.