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 it Works
I mean, does it really get any better than a cheesy stuffed chicken breast?
- 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.
Recipe Essentials
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.
- Gruyere cheese
- Arugula
- Prosciutto
- Sea salt
- Ground pepper
- Flour
- Extra virgin olive oil
- Butter
- Shallots
- Tomato paste
- Sugar
- White cooking wine
- Chicken broth
- Cornstarch
Make it A Meal
Chicken pairs with nearly anything from pasta to rice and certainly veggies. I served mine with Parmesan Artichoke Hearts and Tomato Basil Couscous Salad. 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.
Prosciutto Stuffed Chicken Breast Recipe
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
Nutrition
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.
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