Arugula Prosciutto Stuffed Chicken

Baked chicken recipes are great, but they are even better when stuffed with cheese! Arugula Prosciutto Stuffed Chicken is stuffed with cheese only takes about a hour to make.

Arugula Prosciutto Stuffed Chicken is topped off with a silky tomato shallot sauce. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better! #cheesestuffedchickenbreast #bakedchickenrecipe #stuffedchickenbreastrecipe www.savoryexperiments.com


 

Arugula Prosciutto Stuffed Chicken is topped off with a silky tomato shallot sauce. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better!

Bubbly gruyere cheese tinted green from pesto-ed (yes, I made that word up) arugula, spilling from the lightly breaded cracks of a perfectly browned chicken breast.

Mild shallots in a savory tomato sauce drip down the side and start to intermingle with cheese. I’m making myself hungry. I’m about to send hubby to the store just so I can make this cheese stuffed chicken breast recipe again!

Gruyere and Prosciutto Stuffed Chicken is topped off with a silky tomato and shallot sauce. While this looks like a restaurant caliber meal, it only takes about 1 hour!

Stuffed chicken is always a winner in my house! Although my Apple Stuffed Chicken with Apple Gravy is literally a winner, my most popular stuffed chicken recipes use cheese. Everyone loves cheese!

Gruyere seemed like the obvious choice for this dish of Italian influence. Mozzarella was a little too watery and a hard cheese like Parmesan or Asiago wouldn’t give me the bubbly, string texture I was looking for.

One kitchen appliance you will find to be very helpful when making Arugula Prosciutto Stuffed Chicken is a small food processor. In fact, I would say this is my most used kitchen utensil of all.

I use them so much, the motor dies, so I end up buying a new one every two years or so, but they are so worth the small price.

If you don’t have one, mince up all the ingredients very fine and blend them together by hand. It will all mix, just won’t be the same consistency. Still delicious though!

Gruyere and Prosciutto Stuffed Chicken is topped off with a silky tomato and shallot sauce. While this looks like a restaurant caliber meal, it only takes about 1 hour!

Many stuffed chicken breast recipes will have you cut a pocket in the side of a plump chicken breast, which works perfectly fine for recipes like my Jalapeno Popper Chicken, but when you are trying to stuff SO many ingredients in, a fold tends to work better.

I fold in the arugula cheese mixture, a thin slice of prosciutto and then dredge it lightly in flour. It first gets browned in a skillet and then transferred to the oven to be finished off.

Making sure the chicken gets tenderized to a uniform thickness is imperative to making sure it cooks all the way through without pieces getting dry, so don’t skip that step!

It is also much more challenging to fold thick chicken versus thin chicken.

Gruyere and Prosciutto Stuffed Chicken is topped off with a silky tomato and shallot sauce. While this looks like a restaurant caliber meal, it only takes about 1 hour!

Cheese stuffed chicken breast is worthy of a special dinner or dinner party and can be made ahead up to cooking the chicken, but is also simple enough for a weeknight meal. I served mine with Parmesan Artichoke Hearts and Tomato Basil Couscous Salad.

If you enjoyed this stuffed chicken breast recipe, you might also enjoy these other easy chicken recipes:

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Arugula Prosciutto Stuffed Chicken is topped off with a silky tomato shallot sauce. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better! #cheesestuffedchickenbreast #bakedchickenrecipe #stuffedchickenbreastrecipe www.savoryexperiments.com
Gruyere and Prosciutto Stuffed Chicken is topped off with a silky tomato and shallot sauce. While this looks like a restaurant caliber meal, it only takes about 1 hour!

Arugula Prosciutto Stuffed Chicken Recipe

5 from 2 votes
Arugula Prosciutto Stuffed Chicken is topped off with a silky tomato shallot sauce. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better! 
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Place trimmed chicken breasts between 2 sheets of wax paper or plastic wrap, pound chicken to 1/2 inch thickness with a mallet or flat side of a tenderizer.
  • Place arugula, Gruyere cheese and 1 teaspoon 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, blending both with 1 teaspoon olive oil.
  • Evenly spread the paste in the middle of each chicken breast. Top with a slice of prosciutto.
  • Fold over and pinch together edges. Season with salt and pepper and dredge in 1/2 cup flour, discarding any remaining flour. Place in the refrigerator.
  • Melt butter in a medium saucepan over medium heat. Saute shallots for 3-4 minutes or until soft. Stir in tomato paste through chicken broth until smooth.
  • In a separate bowl, mix cornstarch with 2 tablespoons warm water until smooth. While stirring shallot sauce, pour in cornstarch. Bring to a boil, then reduce heat to low to keep warm until serving.
  • In a large frying pan heat 2 tablespoons extra virgin olive oil. When oil is hot, add folded chicken breasts. Cook on each side for 5 minutes over medium heat. Chicken should be lightly browned. If your frying pan is oven safe, transfer entire pan into the oven. Otherwise spray an oven safe dish with cooking spray, transfer chicken and then place in oven.
  • Bake for 8 minutes or until juices run clear and chicken reaches an internal temperture of
  • Remove, plate and top with shallot-tomato sauce. Enjoy!
  • If you’ve tried this recipe, come back to let us know how it was! 

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
Author: Jessica Formicola
Calories: 445
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: cheese stuffed chicken breast, stuffed chicken recipe
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

 

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. 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.

    1. 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!

  2. 5 stars
    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!

    1. I’m glad you found it! It is one of our favorites too. The shallot sauce really makes it stand out from the rest.