Baked Stuffed Chicken Breasts Roma
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
437 kcal
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Course
Main Course
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Cuisine
Italian
Baked Stuffed Chicken Breasts Roma
Description
Baked Stuffed Chicken Breasts Roma features boneless, skinless chicken breasts sliced to form pockets filled with mozzarella cheese sticks, fresh basil leaves, and slices of tomato, all wrapped in thin prosciutto slices. The prosciutto-wrapped filling is inserted into each chicken pocket to combine the savory, creamy, and herbaceous layers inside the breast.
The assembled chicken breasts are brushed with olive oil, seasoned, and coated with a crumb mixture of plain dry breadcrumbs, grated Parmesan cheese, dried oregano, and optional crushed red pepper flakes. This crumb coating crisps during baking at 375°F, providing a flavorful and textured outer layer contrasting with the tender stuffed interior.
This dish can be served as an entrée paired with vegetables, salads, or pasta. The melding of mozzarella cheese melting inside the chicken with fresh basil and tomato adds aromatic brightness, while prosciutto adds a delicate saltiness and depth of flavor.
Ingredients
- 2 pounds chicken breast boneless skinless
- 4-8 lices prosciutto sliced VERY thin
- 4 mozzarella cheese low moisture, part skim, sticks
- 12-16 basil plus extra for garnish, fresh leaves
- tomato can use any type of fresh tomatoes, thin slices
FOR BREADING:
- ½ cup plain dry breadcrumbs
- ¼ cup Parmesan Cheese grated
- 1 teaspoon oregano dried
- scant ¼ teaspoon red pepper flakes optional, crushed
- 2 teaspoons olive oil
- vegetable oil spray spritz
Instructions
- Preheat the oven to 375°F.
ASSEMBLE THE BREADCRUMB COATING:
- In a small bowl, combine the bread crumbs, parmesan cheese, dried oregano and red pepper flakes. Stir until well blended and set saide.
ASSEMBLE THE STUFFED CHICKEN BREASTS
- Place a chicken breast flat on a work surface and use a sharp knife to cut a pocket into the side of the breast without cutting through to the other side. (Pocket should be long and deep enough to stuff with the cheese stick filling). If you have a smaller chicken breast, you can cut the cheese stick to fit.
- Lay one or two slices of the prosciutto onto a work surface. Top with several fresh basil leaves and slices of tomato. Place a cheese stick on top and roll it up so that the prosciutto wraps all of fillings. (Note: prosciutto is delicate, so work carefully).
- Stuff the pocket of the chicken with the mozzarella wrap. Brush the chicken breasts with olive oil and lightly season with kosher salt and black pepper.
- Transfer the stuffed chicken breasts to the breadcrumb mixture and gently pat the crumbs over the top, bottom and sides of the chicken. Transfer to a rimmed baking sheet.
- Lightly spritz the chicken with vegetable or canola spray and transfer to the oven for 22-25 minutes (Depending on how large the chicken breasts are).
- Turn on the broiler and cook under the heating element for 2-3 minutes to lightly brown. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 59g | 118% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 673mg | 28% |
| Potassium | 900mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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