It was Junior’s first night home following his freshman year at university, so I wanted to make it special–and put a little weight on him in the process (he did not gain the “Freshman 15”). This meal was a winner all around–hearty, delicious, and easy to make. Thumbs up times four!

Prosciutto Wrapped Mozzarella Stuffed Chicken Breasts

4 large skinless, boneless chicken breasts

1 cup fresh baby spinach

6 ounces fresh mozzarella, sliced about 1/4″ thick

2 tbsp basil paste (or a handful of fresh basil leaves)

8 slices prosciutto

2 cups marinara sauce (jarred)

1/4 cup white wine (or cooking wine)

1/4 cup shaved parmesan cheese

1 tbsp chopped parsley

1) Preheat oven to 425 degrees

2) Cut large slit in each chicken breast and assemble each as follows, dividing ingredients equally between breasts: place spinach on bottom half, followed by mozzarella and a spread of basil paste; fold top half over bottom

3) Wrap each chicken breast in two slices of prosciutto and place in large casserole dish; bake in oven 20-25 minutes until chicken is just done all the way through

4) Meanwhile, in medium-sized mixing bowl, combine cooking wine and marinara sauce

5) Pour wine-marinara sauce over chicken and bake additional 5 minutes; remove from oven, sprinkle shaved parmesan and parsley over top, and serve with a garden salad

Servings: 4