Ingredients

• 8–10 ounces baby spinach

• 3 Tablespoons olive oil, divided

• 1 garlic clove, grated

• 1 Tablespoon Champagne vinegar

• 4 (8 ounces) boneless, skinless chicken breasts, brined for 1 hour (see Chef’s Note)

• 6 ounces fresh mozzarella, sliced

• 1 Tablespoon dried Italian herb blend

• 8–12 slices prosciutto, depending on size

• 2 pints cherry tomatoes

• 2 Tablespoons freshly chopped Italian parsley

• salt and pepper, to taste

Instructions

Prepare the Oven and Pans

Heat Wolf Convection Steam Oven to Convection at 375°F. Line a solid pan and a porcelain pan fitted with a rack with foil. Prepare the perforated pan with non-stick spray.

Wilt the Spinach

Toss spinach with 1 Tablespoon olive oil, vinegar, and garlic, then spread evenly on the solid pan. Place in rack position 2 and cook for 3–4 minutes, or until wilted. Season to taste, then cool and drain.

Prepare the Chicken

Set Wolf Convection Steam Oven to Convection Humid at 375°F (see Chef’s Note).

Cut a pocket into each chicken breast. Divide spinach and cheese evenly among the breasts and carefully stuff into each pocket. Lightly brush the chicken with 1 Tablespoon olive oil and sprinkle with dried herbs.

Lay 3 slices of prosciutto side by side, slightly overlapping, on a piece of parchment. Wrap the prosciutto around each breast, ensuring the pocket is fully covered, and place on the rack. Repeat with remaining breasts.

Insert probe into one breast, place in rack position 1, and set probe to 165°F.

Roast the Tomatoes

Toss tomatoes with remaining 1 Tablespoon olive oil. Season lightly with salt and pepper and spread in a single layer on the perforated pan. Once the internal temperature of the chicken reaches 120°F (about 8–12 minutes), place the perforated pan in rack position 3 and cook for 6–8 minutes, or until tomatoes are lightly browned and slightly wilted.

Rest and Serve

Once chicken reaches temperature, remove from oven and rest for 10 minutes. Slice and serve with tomatoes and parsley.

Chef’s Note

A quick brine results in very tender, juicy chicken breasts. Combine 3 Tablespoons Kosher salt and 3 Tablespoons granulated sugar with 1 cup warm water and stir until dissolved. Add 3 cups cold water and stir to blend.

Place chicken in a resealable gallon bag, add brining solution, seal, and refrigerate for 1 hour. Drain and pat dry before using.

If using a Wolf Convection Wall Oven or range, set oven to 375°F on Convection with probe set to 165°F.