Chicken Wrapped in Cheese and Prosciutto

These Cheese and Prosciutto Stuffed Chicken Breasts Recipe are made with chicken, prosciutto, fontina, flour, milk, sage and cooked on the pan.

This is a great way to make plain old chicken extremely delicious and elegant. I loved making this for date night and served with a nice Sauvignon Blanc. It was absolutely phenomenal. It looks so impressive but requires minimal effort. I eat chicken very often and this is a great dish to make from a casual night to a special occasion.  

If you love this recipe, feel free to try my Crab Marinara and my Lobster Bucatini.

What are Cheese and Prosciutto Stuffed Chicken Breasts?

Cheese and Prosciutto Stuffed Chicken Breasts are boneless chicken breasts that are stuffed with a mixture of cheese and prosciutto, then seasoned and baked in the oven or cooked on the stove. The stuffing usually consists of a combination of cheeses such as mozzarella, parmesan, or ricotta, along with thinly sliced prosciutto and sometimes herbs like basil or parsley. The result is a flavorful and juicy chicken dish that is perfect for a special dinner or entertaining guests.

Why you will love this recipe

• Flavorful: The combination of the salty prosciutto and the creamy cheese creates a delicious and savory flavor that is sure to satisfy your taste buds.
• High in Protein: Chicken breasts are a great source of protein, and when stuffed with cheese and prosciutto, they become even more protein-packed.
• Versatile: Cheese and Prosciutto Stuffed Chicken Breasts can be prepared in a variety of ways and can be paired with many different side dishes, making them a versatile meal option.
• Easy to Make: This dish is simple to prepare, requiring only a few ingredients and minimal cooking time.
• Impress Your Guests: The elegant presentation of the stuffed chicken breasts, with the prosciutto and cheese oozing out when sliced, makes this dish a showstopper and perfect for impressing your guests.

Cheese and Prosciutto Stuffed Chicken Breasts Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken breast
• Prosciutto
• Fontina cheese
• Flour
• Whole milk
• Sage
• Olive oil
• Butter
• Broth
• Heavy cream
• Toothpicks

See recipe card for quantities.

How to make Cheese and Prosciutto Stuffed Chicken Breasts

Prep the chicken. Start by patting the halved chicken breasts dry and sprinkling salt and pepper over them. Form the chicken. Lay the slice of prosciutto flat onto the cut side part of the chicken breast. Add about a tablespoon of cheese onto the prosciutto and lay the sage leaf on. Roll up the chicken and use a few toothpicks to secure the roll. Repeat with the rest of the chicken.

Dredge the chicken. In a large bowl, pour in the milk. In another large bowl, add the flour. Take each rolled up chicken and drench in the milk. Finish by dredging into the flour. Repeat with the rest.

Cook the chicken. Heat up the oil and butter in a large saucepan with a lid on medium high heat. Brown the rolled up chicken, about 4-5 minutes on each side. Use tongs to flip. Pour in the chicken broth, reduce heat to medium, cover and cook for 15-20 minutes, until the chicken is cooked through, or until internal temperature is 165°F. Take the chicken out and place on a plate.

Make the sauce. Pour the heavy cream into the remaining liquid in the pan and mix well. Pour the sauce over the chicken.

Hint: Make sure to use a meat thermometer to measure the temperature of the chicken.

What to serve with Cheese and Prosciutto Stuffed Chicken Breasts

• Roasted vegetables such as asparagus, broccoli, or Brussels sprouts
• Mashed potatoes or roasted potatoes
• Garlic bread or breadsticks
• Grilled or roasted corn on the cob
• Steamed or roasted green beans
• Grilled or roasted sweet potatoes

Substitutions

Chicken breast: Chicken breast is the best part of the chicken to use for this recipe. It is the best part to use for wrapping up the proscuitto and cheese inside.

Proscuitto: I love using proscuitto for this but I have seen variations that use salami or jamon iberico.

Cheese: Fontina cheese is a great cheese because it melts well. You could use mozzarella if you prefer.

Sage: Sage is a great herb to use for this recipe, although you could use thyme or rosemary.

Milk: I used whole milk but you can use skim, almond, or oat milk.

Butter: I used salted butter for this but you can use unsalted and adjust the salt to your liking.

Broth: I used chicken broth but you can use beef or vegetable broth.

Cream: I love using heavy cream for the sauce but you could use milk instead.

Cheese and Prosciutto Stuffed Chicken Breasts Recipe Variations

• Spinach and Ricotta: Instead of using just cheese, mix in some fresh spinach and ricotta cheese for a creamy, flavorful stuffing.
• Sun-Dried Tomato and Basil: Add some chopped sun-dried tomatoes and fresh basil to the cheese and prosciutto mixture for a burst of Italian flavor. Check out my Marry Me Chicken Recipe.
• Mushroom and Gruyere: Sauté some mushrooms with garlic and onions until they are tender, then mix them with shredded gruyere cheese and prosciutto for a rich and earthy stuffing.
• Pesto and Mozzarella: Spread some pesto on the chicken breast before stuffing it with slices of fresh mozzarella cheese and prosciutto for a bright and herbaceous flavor.
• Blue Cheese and Bacon: Crumble some blue cheese and mix it with cooked and crumbled bacon and prosciutto for a savory and indulgent stuffing.
• Artichoke and Feta: Mix together some chopped artichoke hearts, crumbled feta cheese, and prosciutto for a tangy and salty stuffing.
• Apple and Brie: Top the chicken breast with thin slices of apple and brie cheese, then wrap it in prosciutto for a sweet and creamy stuffing.
• Jalapeño and Cheddar: Mix together some chopped jalapeños and shredded cheddar cheese with the prosciutto for a spicy and cheesy stuffing.

Check out this Peruvian Ceviche for a light appetizer before.

Equipment

• A sharp knife or kitchen shears to butterfly the chicken breasts
• Plastic wrap to cover the chicken breasts while pounding
• A meat mallet to pound the chicken breasts
• Toothpicks or kitchen twine to secure the chicken breasts
• A baking dish or sheet to bake the stuffed chicken breasts

How to store Cheese and Prosciutto Stuffed Chicken Breasts

Cheese and Prosciutto Stuffed Chicken Breasts can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze them, wrap each chicken breast individually in plastic wrap and then in aluminum foil. Place them in a freezer-safe container or bag and store in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight before reheating.

Cheese and Prosciutto Stuffed Chicken Breasts Recipe Top tips

• Pound the chicken breasts until they are an even thickness. This will help them cook evenly and also make it easier to roll them up with the filling.
• Use a flavorful cheese like fontina, gouda, or parmesan to add depth of flavor to the filling.
• Be sure to wrap the prosciutto tightly around the chicken to keep the filling inside.
• Secure the chicken rolls with toothpicks to prevent them from unrolling during cooking.
• Sear the chicken rolls in a hot pan before transferring them to the oven to finish cooking. This will help brown the outside and seal in the juices.
• Let the chicken rest for a few minutes before slicing to allow the juices to redistribute and keep the chicken moist.
• Serve the chicken rolls with a simple green salad or roasted vegetables for a complete meal.

Cheese and Prosciutto Stuffed Chicken Breasts Recipe

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• Author: Maxine Dubois
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Cheese and Prosciutto Stuffed Chicken Breasts Recipe are made with chicken, prosciutto, fontina, flour, milk sage and cooked on the pan.

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Ingredients

Scale 1x2x3x

• 4 large boneless, skinless chicken breasts, halved
• 4 thin slices prosciutto
• 1 cup grated fontina cheese
• 1 cup all-purpose flour (use almond flour for keto)
• 1 cup whole milk
• 4 sage leaves
• 2 tablespoons olive oil
• 2 tablespoons butter
• ½ cup chicken broth
• ¼ cup heavy cream
• Salt and pepper, as desired
• 8 toothpicks

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Instructions

1. Prep the chicken. Start by patting the halved chicken breasts dry and sprinkling salt and pepper over them.
2. Form the chicken. Lay the slice of prosciutto flat onto the cut side part of the chicken breast. Add about a tablespoon of cheese onto the prosciutto and lay the sage leaf on. Roll up the chicken and use a few toothpicks to secure the roll. Repeat with the rest of the chicken.
3. Dredge the chicken. In a large bowl, pour in the milk. In another large bowl, add the flour. Take each rolled up chicken and drench in the milk. Finish by dredging into the flour. Repeat with the rest.
4. Cook the chicken. Heat up the oil and butter in a large saucepan with a lid on medium high heat. Brown the rolled up chicken, about 4-5 minutes on each side. Use tongs to flip.
5. Pour in the chicken broth, reduce heat to medium, cover and cook for 15-20 minutes, until the chicken is cooked through, or until internal temperature is 165°F. Take the chicken out and place on a plate.
6. Make the sauce. Pour the heavy cream into the remaining liquid in the pan and mix well. Pour the sauce over the chicken.

Notes

• Pound the chicken breasts until they are an even thickness. This will help them cook evenly and also make it easier to roll them up with the filling.
• Use a flavorful cheese like fontina, gouda, or parmesan to add depth of flavor to the filling.
• Be sure to wrap the prosciutto tightly around the chicken to keep the filling inside.
• Secure the chicken rolls with toothpicks to prevent them from unrolling during cooking.
• Sear the chicken rolls in a hot pan before transferring them to the oven to finish cooking. This will help brown the outside and seal in the juices.
• Let the chicken rest for a few minutes before slicing to allow the juices to redistribute and keep the chicken moist.
• Serve the chicken rolls with a simple green salad or roasted vegetables for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 278.1
• Sugar: 3.8 g
• Sodium: 513.1 mg
• Fat: 6.6 g
• Saturated Fat: 3.3 g
• Carbohydrates: 33.9 g
• Fiber: 3.9 g
• Protein: 26.2 g
• Cholesterol: 55.2 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.