Spinach and Cheese Stuffed Chicken Breast Sandwich

Ingredients

• 2 Maillard trimmed boneless chicken breasts, to be butterflied
• 4 slices of mozzarella cheese
• Baby spinach
• Herbes de Provence
• 6 slices of prosciutto
• 2 ciabatta buns
• Mayonnaise
• Lettuce
• Sliced tomato
• Salt and fresh ground pepper

Smoked Paprika Mayonnaise

• ½ cup mayonnaise
• 1 tsp. paprika
• ½ tsp. ground chipotle pepper
• Salt and fresh ground pepper

Preparation

1. Pour the mayonnaise and other ingredients in a bowl and mix well. Keep it in the refrigerator.
2. Preheat the oven to 375°F. Do butterfly cuts on the chicken breasts, open them and insert slices of cheese. Add a fistful of spinach in the centre of each chicken breast and close. Apply pressure to help compact the spinach leaves.
3. Tightly wrap the chicken breasts in prosciutto, using 3 slices each, and lay them on a baking sheet. Bake it in the oven for 25 to 30 minutes or until the chicken is fully cooked.
4. Cut the buns in half; spread regular mayonnaise on the top portion and seasoned mayonnaise on the bottom half. Place lettuce leaves on the bottom halves; add a few slices of fresh tomato and, finally, the stuffed chicken breasts. Assemble the sandwich; make one or two cuts, holding the pieces together with large toothpicks.