ROCKY MOUNTAIN MAUI
STUFFED CHICKEN BREASTS
Humble and Frank ROCKY MOUNTAIN MAUI SAUCE AND MARINADE
6 large boneless, skinless chicken breasts
6 thin slices of ham such as prosciutto, Cotto or Serrano
1 ½ tsp Dijon mustard
1 package of chopped frozen spinach, thawed and well-drained
½ packed cup grated cheese such as Provolone or Gruyere
Heat the oven to 375°F. Line a large rimmed sheet pan with parchment paper. Evenly pour about 1/3 of the bottle of ROCKY MOUNTAIN MAUI SAUCE on the parchment.
Season the chicken with salt and pepper. Slice the breasts horizontally about ¾ of the way through, butterfly style. Place a slice of ham on the open chicken, and smear with a bit of Dijon.
In a bowl, combine the spinach and cheese. Divide the mixture between the chicken, packing tightly on top of the ham.
Fold the chicken together like a book, leaving the open side on the top, and fasten together with toothpicks.
Place the chicken bundles on top of the ROCKY MOUNTAIN MAUI SAUCE. Brush all sides of the chicken generously with more sauce.
Bake for 25-35 minutes (depending on thickness). Internal temperature of chicken should be 165°F when done. Remove from oven and brush with another layer or two of ROCKY MOUNTAIN MAUI SAUCE.
Serve with fresh green salad and a light lemon vinaigrette.