Stuffed Chicken Breasts with Prosciutto and Spinach Recipe
Stuffed chicken breasts with prosciutto and spinach, but vegan—because drama on your plate doesn’t require poultry.
Juicy plant-based chicken cutlets cradle garlicky spinach like a chic wrap dress holding curves.
Smoky vegan prosciutto hugs everything tight, crisping into salty perfection.
A golden sear locks in flavor before the oven takes over, finishing the show with flair.
Each slice reveals layers of savory, creamy, and leafy goodness.
Darling, this isn’t dinner—it’s a performance in edible couture, complete with applause-worthy flavor.
Stuffed Chicken Breasts with Prosciutto and Spinach Recipe
Vegan chicken breasts stuffed with spinach, garlic, and dairy-free cheese, wrapped in smoky prosciutto—elegant, hearty, and unforgettable.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Heat 1 tbsp olive oil in skillet; sauté garlic and spinach for 3 minutes until wilted.
- Stir spinach with vegan cheese, salt, pepper, and lemon juice.
- Slice vegan chicken breasts lengthwise to create pockets.
- Stuff each with spinach mixture.
- Wrap each breast with vegan prosciutto; secure with toothpicks.
- Heat 2 tbsp olive oil in skillet; sear stuffed breasts 2 minutes per side until golden.
- Transfer to baking dish; bake 20 minutes until heated through.
- Rest 5 minutes, then slice and serve.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
Vitamins and Minerals (per serving)
- Iron: 14%
- Calcium: 11%
- Vitamin A: 28%
- Potassium: 15%
- Magnesium: 8%
Additional Notes/Tips
- Swap spinach with kale for heartier greens.
- Use vegan parmesan inside for bolder flavor.
- Sear before baking for crisp edges.
- Pair with roasted potatoes or salad for a complete mea
