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
- 1/2 cup Gruyere cheese , grated
- 1 cup arugula
- 4 thin slices prosciutto
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 tablespoons butter
- 1 cup shallots , minced
- 2 1/2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 cup white cooking wine
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons warm water
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!
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.
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