Chicken stuffed with prosciutto and cheese

by Maria on August 28, 2009

People who know me well know how much I love prosciutto. Like, a lot. Funny, I’m not really into ham, but a good imported Prosciutto di Parma will send me into a tailspin every time.


So, I use it a lot. Antipasti, with melon, in salads, pastas, soups, even stews. And these stuffed chicken breasts are one of my favorite ways to use prosciutto. My husband Wes, who is becoming an excellent cook, made these tonight and they were fabulous.


First, butterfly two trimmed boneless, skinless chicken breasts, or ask your butcher to butterfly them for you. Open them up and lay down a slice or two of good prosciutto. Add your favorite cheese –provolone, mozzarella or fontina melt well, or even a boursin-style cheese. This time we used Laughing Cow light wedges. Super processed, I know, but it doesn’t drip all over your cookie sheet and is creamy, tasty and low calorie. Wes also added fresh basil leaves.


Close the chicken breasts like a book, tuck in the filling, secure with toothpicks if you feel like it and season with salt and pepper. Wes drizzled a bit of extra virgin olive oil over the top and sprinkled with whole wheat bread crumbs. Bake at 400-degrees for 20 minutes.


We served the chicken with sauteed green beans and cherry tomatoes from our garden, leftover farmstand corn kernels and more fresh basil.


Do you use prosciutto in your cooking? I welcome you to comment and share your ideas.

{ 7 comments }

Amy August 28, 2009 at 8:28 pm

Prosciutto! (happy dance)

eatlivetravelwrite August 29, 2009 at 5:45 pm

Proscuitto generally doesn't make it into my cooking as it gets sidetracked in my mouth!!!! Great recipe though!

MenuManiac August 31, 2009 at 7:22 pm

Most of the time I prefer to eat Proscuitto or Serrano ham with an antipasto platter. I rarely cook with it. If you like stuffed chicken, try brie/sun-dried tomatoes/basil. :)

Fresh Eats September 1, 2009 at 11:19 pm

Many agree with you, MenuManiac, but I submit that cooking with prosciutto is underrated, and when done properly, delicious.

Though, it's hard to top a good antipasto platter. -Dance-

melly mel September 2, 2009 at 1:09 am

this looks excellent – i am going to make this soon!!! i love that you (and others, such as jordana) share your food with the rest of the world :)

melly mel October 6, 2009 at 11:25 pm

so – i made this (or a version of it anyway) :) used provolone, feta crumbles, and prosciutto inside along with some basil and black pepper (after baking i added a slice of provolone to the top and broiled it to brown the cheese – YUM)! thanks for the inspiration!!!

Maria at Fresh Eats October 20, 2009 at 11:59 pm

Hi Mel! So glad you made the meal and commented back. I love it when people take a dish and create their own version.

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