Bubbly gruyere cheese tinted green from arugula, spilling from the lightly breaded cracks of a perfectly browned chicken breast, this Prosciutto Stuffed Chicken Breast is anything but boring!
Why This Recipe Works
- Tips for evenly cooked chicken – Pounding the chicken between wax paper helps to ensure even cooking. Check the recipe card for full instructions.
- Topped with a flavorful sauce – Not only does this recipe include a cheesy stuffed chicken breast, but also a tomato forward sauce that complements it perfectly.
- Elevates a weeknight meal – Without being too much work, this prosciutto stuffed chicken makes things a little more elegant and flavorful.
Ingredients for Prosciutto Stuffed Chicken Breast
You can easily find all of these prosciutto stuffed chicken ingredients at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Boneless skinless chicken breasts – For any stuffed chicken recipe, the bigger the better. Larger pieces of meat mean you have a higher likelihood to not rip the meat while cutting a pocket, stuffing and baking.
- Arugula – Arugula adds a fresh, peppery note that cuts through the cheese and prosciutto. It is pulsed with the Gruyère and olive oil to create a pesto-like filling that stays more contained than loose leaves.
- Gruyère Cheese – Gruyère is nutty, savory and an excellent melting cheese. Grating it finely helps it blend with the arugula and melt more evenly inside the chicken.
- Prosciutto – Prosciutto adds concentrated salty flavor without creating a bulky filling. Thin slices fold easily into the chicken and complement both the cheese and arugula.
- Coarse Sea Salt – Salt seasons the outside of the chicken, but the amount should be adjusted based on the saltiness of the prosciutto, cheese and broth.
- Ground Black Pepper – Black pepper reinforces the peppery arugula and adds warmth to the chicken.
- All-Purpose Flour – A light flour coating helps the chicken brown and contributes a small amount of thickening power to the sauce.
- Extra-Virgin Olive Oil – Olive oil is used both in the filling and for searing the chicken. It loosens the arugula mixture and helps the chicken develop a golden exterior.
- White Wine – White wine deglazes the skillet and adds acidity that balances the rich filling. Use a dry wine that tastes pleasant enough to drink.
- Unsalted Butter – Butter softens the shallots and gives the sauce a smooth, rich finish. Unsalted butter offers more control because several other ingredients already contain sodium.
- Shallots – Shallots are milder and slightly sweeter than standard onions. They soften into the sauce and add savory depth without overpowering the wine or chicken.
- Tomato Paste – Tomato paste contributes color, concentrated tomato flavor and umami. Cooking it briefly before adding all of the broth can deepen its flavor and remove any raw metallic note.
- Sugar – A small amount of sugar balances the acidity of the wine and tomato paste. Taste before adding more because some tomato pastes are naturally sweeter than others.
- Low-Sodium Chicken Broth – Chicken broth loosens the concentrated wine and tomato mixture while adding savory flavor. A low-sodium version prevents the sauce from becoming too salty alongside the prosciutto and cheese.
- Cornstarch – Cornstarch thickens the sauce and gives it a glossy texture. It should always be whisked with cold water before being added to prevent lumps.
How to Make Prosciutto Stuffed Chicken (Step-by-Step)
Your new favorite chicken dinner is just steps away!
- Tenderize chicken. Place the trimmed chicken breasts between 2 sheets of wax paper or plastic wrap, tenderize the chicken to a uniform thickness, about 1/2 inch with a mallet or flat side of a tenderizer.
- Blend arugula, cheese and oil. Place the arugula, shredded Gruyere cheese and extra olive oil in a small food processor. Pulse until it forms a pesto paste. If you do not have a food processor you can finely chop the arugula and finely grate the cheese and blend with the olive oil.
- Spread onto chicken and top with prosciutto. Evenly spread the paste in the middle of each tenderized chicken breast. Top with the prosciutto.
- Fold over and season. Fold over and pinch together edges (as best you can). Season both sides with the with coarse sea salt and ground black pepper and dredge in flour, discarding any remaining flour.
- Cook chicken in pan. In a large oven-safe skillet, heat the remaining extra virgin olive oil over medium heat. When the oil is hot, carefully add the folded chicken breasts. Cook on each side for 5 minutes or until lightly browned and chicken registers at 160°F using an instant digital thermometer. Remove to a plate and set aside.
- Make sauce. In the same skillet, add the unsalted butter. Sauté the minced shallots for 3-4 minutes or until soft. Add the white wine to deglaze the pan, scraping up any browned bits. Stir in the tomato paste, sugar, and chicken broth until smooth. Simmer on low and reduce for 5 minutes.
- Thicken with cornstarch slurry. In a separate bowl, whisk together the cornstarch with water until smooth. While stirring shallot sauce, pour in cornstarch.
- Add chicken to sauce. Add the chicken back to the sauce, turning to coat and reheat for approximately 2-3 minutes. Some of the filling might start seep out, this is fine.
What to Serve with Prosciutto Stuffed Chicken Breast
Chicken pairs with nearly anything from pasta to rice and certainly veggies. I served mine with Parmesan Artichoke Hearts or over lemon orzo pasta. I’ve also served it over my famous garlic linguine and also almond rice pilaf. Air fryer zucchini, broccoli, a side salad and hearts of palm cakes are also great options.
And come on, bread is always a good option. Cheddar biscuits and the ultimate cheesy garlic bread are my favorites. Or potatoes- you can never go wrong with any type of potato with this prosciutto stuffed chicken breast.
Chef Tips
- Pound the chicken evenly. Uneven chicken is one of the biggest causes of dry edges and an undercooked center. Aim for consistent thickness rather than making it as thin as possible.
- Do not overfill. A thin, even layer of filling is easier to contain than a large mound. Leave a clean border around the outside.
- Secure the seam. Toothpicks are the simplest option. Insert them at an angle so the folded edges stay together during searing.
- Shake off excess flour. A heavy flour coating can burn in the skillet and create a pasty sauce. The chicken needs only a light dusting.
- Use an instant-read thermometer. Stuffed chicken is difficult to judge by appearance alone. Measure the temperature in the thickest section and center of the filling.
- Let the chicken rest briefly. A short rest helps the juices settle and gives the filling time to firm slightly before slicing.
Storage and Freezing
Storage: Store leftovers in an airtight container for up to 5 five days. Reheat in the oven at 300°F for 10 minutes or the microwave.
Freezing: Cooked chicken breasts can be frozen in airtight containers. To thaw, place frozen breast into a 350°F oven and cook for 25-30 minutes or until internal temperature reaches 165°F.
FAQs
What cheese goes well with prosciutto in stuffed chicken?
Gruyère pairs especially well because it is nutty and melts smoothly. Fontina, Swiss, Havarti, mozzarella and provolone are also good options.
Can I use spinach instead of arugula?
Yes. Baby spinach creates a milder filling and can be substituted in the same general quantity.
How do I keep the cheese inside the chicken?
Leave a border around the filling, avoid overstuffing and secure the opening with toothpicks or kitchen twine. Some leakage is normal.
More Delightful Chicken Dinners
Chicken dinners don’t have to be boring! Here are some of our favorites that I know you’ll love too and plenty are stuffed chicken breast recipes and easy chicken breast recipes.
Prosciutto Stuffed Chicken Breast Recipe
Prosciutto Stuffed Chicken Breast is topped off with a silky tomato shallot sauce. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better!
Servings:
Ingredients
- 4 boneless skinless chicken breasts , fat trimmed
- 1 cup arugula
- 1/2 cup Gruyere cheese , grated
- 4 slices prosciutto , thinly sliced
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup flour
- 3 tablespoons extra virgin olive oil , divided
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1 cup shallots , minced
- 2 1/2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F degrees.
- Place the trimmed 4 boneless skinless chicken breasts between 2 sheets of wax paper or plastic wrap, tenderize the chicken to a uniform thickness, about 1/2 inch with a mallet or flat side of a tenderizer.
- Place the 1 cup arugula, shredded 1/2 cup Gruyere cheese and 1 tablespoon of the extra olive oil in a small food processor. Pulse until it forms a pesto paste. If you do not have a food processor you can finely chop the arugula and finely grate the cheese and blend with the olive oil.
- Evenly spread the paste in the middle of each tenderized chicken breast. Top with the 4 slices prosciutto
- Fold over and pinch together edges (as best you can). Season both sides with the with 1/2 teaspoon coarse sea salt and 1/2 teaspoon ground black pepper and dredge in 1/2 cup flour, discarding any remaining flour.
- In a large oven-safe skillet, heat the remaining 2 tablespoons extra virgin olive oil over medium heat. When the oil is hot, carefully add the folded chicken breasts. Cook on each side for 5 minutes or until lightly browned and chicken registers at 160°F using an instant digital thermometer. Remove to a plate and set aside.
- In the same skillet, add the 2 tablespoons unsalted butter. Saute the minced 1 cup shallots for 3-4 minutes or until soft. Add the 1 cup white wine to deglaze the pan, scraping up any browned bits. Stir in the 2 1/2 tablespoons tomato paste, 1 teaspoon sugar, and 1 cup low sodium chicken broth until smooth. Simmer on low and reduce for 5 minutes.
- In a separate bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons water until smooth. While stirring shallot sauce, pour in cornstarch.
- Add the chicken back to the sauce, turning to coat and reheat for approximately 2-3 minutes. Some of the filling might start seep out, this is fine.
- Serve over rice, paste, couscous or quinoa.
- If you've tried this recipe, come back to let us know how it was in the comments or star ratings.
Notes
Storage: Store leftovers in an airtight container for up to 5 five days. Reheat in the oven at 300°F for 10 minutes or the microwave.
Freezing: Cooked chicken breasts can be frozen in airtight containers. To thaw, place frozen breast into a 350°F oven and cook for 25-30 minutes or until internal temperature reaches 165°F.
Nutrition
Calories: 445 kcal, Carbohydrates: 19 g, Protein: 31 g, Fat: 21 g, Saturated Fat: 8 g, Cholesterol: 106 mg, Sodium: 833 mg, Potassium: 657 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 635 IU, Vitamin C: 8.4 mg, Calcium: 193 mg, Iron: 1.8 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
The recipe was great family love it. I have one question the recipe called for 1 cup of wine,but it;s not included in the direction. Also 1 cup shallots was a little over powering.
Hi Bernard! Step #6 says to “Stir in tomato paste through chicken broth until smooth” which would include the wine and sugar in the through part. Like so many onions, the flavor can vary. Next time taste them and use more or less depending on pungent they are. You also want to make sure they are cooked enough to be partially caramelized and take the bite away. Glad you enjoyed the recipe!
I came across this recipe years ago and had lost it. So glad to have rediscovered it. Made it today and it was delicous. Thanks for posting it!
I’m glad you found it! It is one of our favorites too. The shallot sauce really makes it stand out from the rest.
O this looks YUmm