Prosciutto-Stuffed Chicken Breasts

by Shawnda on January 30, 2007

in Chicken & Poultry

Prosciutto-Stuffed Chicken Breasts
As a newlywed, you get hit from all sides with free advice. The most important piece of advice I think every newlywed should know is that meat-stuffed meat = happy man. It’s pretty simple!

The last time we made stuffed chicken breasts was in March. One of my girlfriends bought a big new flat screen so the boys could watch some college basketball and us girls could drink wine in the kitchen while playing with fire. The menu was built around my husband, who just might be the most finicky eater on earth. He does meat, he does cheese, and he does pasta – and that’s it. We made stuffed chicken breasts, tortellini, and a whole bunch of other stuff… I really can’t remember what else – I blame the wine.

2 chicken breasts
4 slices prosciutto
4 slices mozzarella, thickly sliced
1 clove garlic, thinly sliced
olive oil
Salt and pepper

Preheat oven to 425.

Pound chicken breasts thin, very thin, between two pieces of plastic wrap; cut in half. With chicken breasts skin (smooth) side down, sprinkle with salt and pepper, lay prosciutto and cheese on top and roll up tightly. Coat with oil and top with a few slices of garlic, salt, and pepper. Bake 20 minutes. The mozzarella will be oozy and and starting to brown.

You can stuff the chicken breasts with just about anything – asparagus also makes a good roll-in.


{ 5 comments… read them below or add one }

1 Jerry January 30, 2007 at 11:15 am

Looks Great! I think I’d prefer to stuff min with just reg’lar ol’ bacon, some spinach and a bit of Asiago, but that’s just me.


2 foodiebride January 30, 2007 at 3:50 pm

Mmmmm. Bacon. Thanks, Jerry!


3 Pebbles January 30, 2007 at 7:06 pm

You never cease to amaze me with your recipes! This looks great. Anything with prosciutto is just yummy!


4 foodiebride January 30, 2007 at 8:36 pm

Thanks, Pebbles!


5 frost_byte81 July 27, 2014 at 8:53 pm

That was absolutely amazing. We used thick sliced raspberry ham, fontina, and pesto rolled inside. This dish will now become a part of regular meals. I like how pounding the chicken drastically shortened the cooking time.


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