Prosciutto Stuffed Chicken Breast Recipe

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!

Prosciutto Stuffed Chicken Breast Recipe

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: cheese stuffed chicken breast, stuffed chicken recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 445kcal

Author: Chef Jessica Formicola

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!

Print Recipe

Equipment

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