recipe
Ross Wedge Chicken
By Ross Mathews in collaboration with Bolthouse Farms

Is there anything better than a steakhouse wedge salad?!? That crisp lettuce, that salty bacon and that rich, delicious blue cheese dressing. YUM! Well now I’ve packed all that wedge flavor into a stuffed chicken dish that’s super-delish, a healthier alternative and perfect to make for summer entertaining!

Preparation

  1. Filet the chicken breasts open – be careful not to cut them all the way through, because we are going to stuff them and close them back up. Put the chicken breasts flat onto a cookie sheet covered with parchment paper (or tinfoil sprayed with nonstick cooking spray). Salt and pepper in the inside of the chicken.

 

  1. In a pan, squeeze the juice of half a lemon (be careful to not leave any seeds) and heat. Once the lemon juice is warm, toss in the spinach. It looks like a lot, but it’ll cook down. Meanwhile, cut your cherry tomatoes in half. Stir the spinach on low heat until it’s wilted. Then turn off the heat and throw in the cherry tomatoes.

 

  1. Pour in 1/4 cup of Bolthouse Farms Blue Cheese Dressing and mix together. Once it’s all incorporated, put half of the mixture onto one side of each chicken breast, then fold the other side of the chicken over (like closing a book). Cover each “closed” chicken breast with a slice of thinly cut prosciutto.

 

  1. Bake at 450 for 35 minutes, or until the chicken breast is fully cooked and the prosciutto is crispy on top.  Allow to cool and enjoy! There doesn’t have to be a Wedge between you and healthier eating – it’s easy to enjoy with a tasty drizzle of Bolthouse Farms dressing!

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 cups fresh spinach
  • 8-10 cherry tomatoes
  • 1/2 lemon
  • 1/4 cup
  • Bolthouse Farms® Chunky Blue Cheese Yogurt Dressing
  • Sliced prosciutto
  • Salt
  • Pepper