The secret to feeling like a gourmet chef cooking in a fancy restaurant is all in this simple Prosciutto-Wrapped Stuffed Chicken recipe that will surely impress guests.
Anything stuffed with cheese is a great idea.
Anything wrapped with prosciutto is also a great idea.
So it should go without saying that anything stuffed with cheese and wrapped with prosciutto is . . . a brilliant idea. Right?
We’re talking tender and juicy chicken breasts oozing with ooey, gooey, melted cheese, all held together by thin slices of umami-filled prosciutto.
This is seriously a match made in heaven, and our Kitchen Heroes can’t get enough of it. “This was delicious and could have eaten more,” “Everyone was impressed, from one and three year olds to hubby and grandma,” and “Feels fancy to eat this” are some of the comments that thread through our recipe reviews. Oh, and of course, “Winner, winner, chicken dinner”!
But enough talk – this is a recipe you have to try for yourself. And if it looks and sounds a little intimidating – butterflying, pounding, stuffing, wrapping, searing – don’t worry. It sounds like a lot of steps, but we promise you it’ll come together quickly and easily. Looks like you spent hours, but really, you can get it done in under 40 minutes. Just have a look at our video to see how easy it is to make this fancy dish:
How to Make Prosciutto Wrapped Chicken
Chicken stuffed with cheese and wrapped in prosciutto is an easy-to-make gourmet meal that packs a ton of flavor.
The video above teaches you the basics of how to make prosciutto-wrapped stuffed chicken, but the best part is that you don’t need a recipe. Once you nail this technique, you can get experimenting with different flavors, such as using smoked mozzarella or gruyere for the cheese. Or cutting back on cheese altogether and stuffing with chopped artichokes and baby spinach instead.
The stuffing ideas are endless, and we’re going to leave it up to you to conjure them up for many gourmet home dinners to come. Please let us know in the comments what ideas you come up with. We’re so in love with prosciutto-wrapped stuffed chicken, we’re always looking for new ways to enjoy the dish!
If you want to try the recipe that made its debut in our meal plan service and started this whole love affair with prosciutto wrapped chicken (and also became one of our Top Rated Meals of 2017!), you can get the full recipe below. Pair with our popular Garlic Roasted Broccoli recipe for a balanced but sophisticated dinner.
- Learn how to properly butterfly chicken breasts with this quick video here:
How to Butterfly Chicken Breasts
In this video we show you how to butterfly chicken breasts so they can be easily stuffed with delicious goodies.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Chicken breasts, boneless and skinless - 2, butterflied and flattened
- Basil, dried - 1/2 tsp
- Cheese, fresh mozzarella - 2 oz (sub fontina, gruyere)
- Prosciutto, thinly sliced - 6 slices
- Oil, cooking - 1 Tbsp
- Cornstarch - 2 tsp
- Stock, any type - 1/2 cup
- Wine, white - 1/4 cup
- Chicken breasts – Butterfly chicken breasts, by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25cm thick. Sprinkle on basil with some salt and pepper and tenderize with a fork. Arrange cheese on one half of each chicken breast (you might need to tear up cheese slices so they fit). Fold chicken breasts closed and wrap each stuffed chicken breast with 3 slices of prosciutto. Watch this video to see how it’s done. (Can be done up to 1 day ahead)
- Heat oven to 375F / 191C.
- Heat a skillet over medium-high heat. Add oil and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
- Stir cornstarch into chicken stock.
- When chicken breasts are done, remove from pan to rest. Place skillet over medium heat and pour in white wine, scraping up any bits remaining in the pan. Next add chicken stock and simmer for 2 to 3 minutes, until sauce is thick and creamy. Slice chicken breasts in half and spoon sauce over breasts. Enjoy!
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