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Cheese and Prosciutto Stuffed Chicken Breasts Recipe

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


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


  • 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


  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.


  • 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


  • 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