Stuffed Chicken With Prosciutto

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Stuffed Chicken With Prosciutto is both savory and sweet, but also mellow. Who doesn’t like that combination? When I make this recipe, I stuff the chicken first and then prepare the prosciutto-wrapped breasts. This way I can get all the stuffing into the chicken and save some for later (it’s delicious reheated). But of course, if you want to serve it to your guests immediately, then go ahead and wrap the breasts in prosciutto before adding the stuffing.

Cheese and Prosciutto Stuffed Chicken Breasts

These Stuffed Chicken Breasts  are an impressive dish for a Sunday night dinner or a Holiday. These breasts are stuffed with cheese, prosciutto, basil and sun dried tomatoes. Totally delicious chicken rolls with a surprise filling.

a plate of sliced up stuffed chicken breast

Stuffed Chicken Breasts

Chicken rolls stuffed with all kinds of yummy things like prosciutto, garlic and herb cream cheese and sun dried tomatoes! We seriously need to talk about this chicken. It’s juicy and so flavorful thanks to the sun-dried tomatoes and the basil, and did I even mention the prosciutto?

Oh how I love that prosciutto! It’s salty and sliced so thin that it just melts in your mouth with every bite. It’s also such a little visual stunner of a dish. You can’t get anymore impressive than these stuffed chicken breasts, you’ll have everyone convinced that you are a master chef as soon as they see this technique at work!

Now you guys may have tried my Chicken Kiev recipe, which also features chicken breast stuffed with savory, melt in your mouth goodness. But my recipe today is a bit different. Rather than being packed with compound butter, our chicken breasts today are stuffed full of cream cheese and thinly sliced perfectly salty prosciutto. I’m sure your mouth is already watering, I know mine is just thinking about this delicious recipe, so let’s get cookin’.

Ingredients

  • Chicken – We’re using skinless and boneless chicken breast today as it’ll provide enough surface area to roll up our stuffed chicken parcels.
  • Cream cheese – Spreadable garlic and herb cream cheese, plain cream cheese would work just as well.
  • Prosciutto – We need just 4 thin slices of this cured meat today.
  • Sun dried tomatoes – Chop them up and be sure to pick up some in the jar that’s packed in oil.
  • Basil – I used fresh basil leaves here.
  • Olive oil – We want a nice neutral tasting oil to cook our chicken in.
  • Seasoning – Salt and pepper to taste.

What Is Prosciutto?

Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked. If you don’t have prosciutto you could use bacon as well or just skip it completely – although I think it really makes this dish stellar, so try your best to hunt some down the next time you’re at the grocery store.

How To Make Cheese and Prosciutto Stuffed Chicken Breasts

  1. Preheat oven: To 450 F degrees.
  2. Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
  3. Assemble the chicken breasts: Spread 1/2 of the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
  4. Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
  5. Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

How Long To Cook Chicken

Nobody loves a dried out breast. Trust me, I know how tasteless they can be. My mom always cooked her chicken to death! The secret to moist and juicy chicken is the hot oven. And I mean hot! 450 F degrees hot. A medium chicken breast will only take about 18 to 25 minutes to bake at this temperature.

However, keep in mind that cooking times can vary greatly based on many different factors such as thickness of chicken, all ovens are different, etc. The best way to always tell if your chicken is done, is by using an instant-read thermometer. The breast is cooked when it registers 165 to 170 F on an instant-read thermometer.

Prosciutto and Cheese Stuffed Chicken Breast Recipe

Prosciutto and Cheese Stuffed Chicken Breast is the perfect Easy Chicken Recipe for impressing guests! They sound fancy and gourmet, but if you can bake a chicken breast you’ve got this one in the bag.

up close image of breaded chicken stuffed with prosciutto and cheese

Prosciutto and Cheese Stuffed Chicken Breast Recipe

I love Easy Chicken Recipes, and this Prosciutto and Cheese Stuffed Chicken Breast Recipe is one of my new obsessions! I recently FELL IN LOVE with burrata and its simply a dream when paired with tender oven baked chicken and crispy prosciutto.

This Prosciutto and Cheese Stuffed Chicken Breast Recipe was born out of a dream to stuff a cheese board into a chicken breast! The flavors of Burrata cheese (the queen of all cheeses), salty prosciutto, and tender chicken, makes this a winning recipe.

This Burrata Stuffed Chicken is sure to please the pickiest of guests at an upscale dinner party, or be the ultimate simple feast for your family on a buys week night. I love the versatility and know you will too!

how to make prosciutto and cheese stuffed chicken

What is Prosciutto?

Prosciutto translates to “ham” in Italian. Typically its a ham cured by drying and is served in really thin slices. It’s salty, tender, and DELICIOUS! It’s awesome as an addition to any charcuterie board and absolutely delicious in this easy stuffed chicken breast recipe.

What is Burrata?

Stop everything and try burrata RIGHT NOW! Burrata is a semi-soft white Italian cheese made from mozzarella and cream. It’s so soft and creamy, even spreadable. You will LOVE it. Burrata Stuffed Chicken Breast is my new favorite thing ever!

Other Stuffed Chicken Breast Recipes we love:

Stuffed Chicken Breast is an awesome way to cook chicken because all the flavors cook together and you get a little bit of everything in every bite. I’m OBSESSED! Here are some other favorite Stuffed Chicken Recipes we love.

overhead shot of prosciutto stuffed chicken on plates
chicken stuffed with prosciutto and cheese on plate

How to Stuff Chicken Breasts

Be sure to see the recipe card below for full details on how to make this recipe.

First you will prep your chicken breasts. Step one, pat the chicken breasts dry. Using a sharp knife slice open all of the chicken breasts, be careful to just cut a pocket into the side, center of the breast and don’t cut all the way through. The incision should be about 3-inches wide and 2-inches deep (this will vary depending on the shape of the breast).

Next, in a shallow bowl, whisk 1 egg. In another shallow bowl, mix together bread crumbs, garlic salt, oregano and black pepper. Working 1 chicken breast at a time dip the breast in the egg to coat the entire outside, let the excess drip back into the bowl and then immediately dip the breast into the breadcrumb mixture to coat, place on a clean plate. Repeat with the other breasts.

Now it’s time to stuff! First stuff 2oz of burrata into the chicken breast where you made the incision. Then stuff with 2 slices of prosciutto. It is important that you stuff the cheese in before the prosciutto so the cheese does not ooze out when you bake them.

How to Cook Stuffed Breaded Chicken

With all that goodness on the inside we want to make sure they also taste great on the outside! That is why we will take the time to first brown the outside of the breasts in a frying pan and some oil.

Heat olive oil in a skillet over medium-high heat, add the chicken breasts 2 at a time and cook for 3-4 minutes on each side until the breadcrumbs turn golden brown. Transfer the breasts to a foil lined baking sheet.

Do the same with the remaining chicken breasts, you will want to add more oil to the pan before adding the breasts.

Prosciutto & Fontina-Stuffed Chicken Breasts

Servings: 4

These stuffed chicken breasts can be assembled and refrigerated for up to three hours before cooking.

Ingredients

  • 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
  • 4 thin slices prosciutto (2 to 3 oz.)
  • 1 cup lightly packed grated Fontina (3 oz.)
  • 3/4 cup unbleached all-purpose flour
  • 2 large eggs
  • 2 Tbs. Dijon mustard
  • 1-1/2 cups fresh breadcrumbs
  • 4 tsp. dried sage leaves
  • Kosher salt and freshly ground black  pepper
  • 2/3 cup olive oil

Nutritional Information

Preparation

  • If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
  • Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
  • Lay a slice of prosciutto lengthwise inside each pocket. Stuff each pocket with about one-quarter of the Fontina, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
  • Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk together the eggs and mustard. In the third, toss the breadcrumbs with the dried sage leaves, 1/2 tsp. salt and 1/2 tsp. pepper.
  • Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
  • Heat the oven to 350°F. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts
  • Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.

Tip

A slotted spatula is the best tool for turning and moving the chicken. Tongs can damage the delicate golden crust.

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