Mozzarella Stuffed Chicken Wrapped in Param Ham
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
597 kcal
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Course
Main Course
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Cuisine
Italian
Mozzarella Stuffed Chicken Wrapped in Param Ham
Description
The recipe begins by butterflying chicken breasts and seasoning them with salt and pepper. Each breast is stuffed with slices of fresh mozzarella and fresh basil leaves, then tightly wrapped with prosciutto to enclose the filling. Searing the wrapped breasts in olive oil creates a golden outer layer on the prosciutto, locking in moisture.
After searing, the chicken is baked at 350°F to cook through to an internal temperature of at least 165°F. The baking allows the mozzarella to melt slowly and the chicken to remain moist. The combination of tender chicken, creamy melted cheese, fragrant basil, and salty Parma ham produces a layered taste experience with varied textures.
This dish works well as a main course accompanied by vegetables or a light salad. Using a meat thermometer ensures even cooking, especially when chicken breasts vary in size.
Storing leftovers in airtight containers refrigerated up to five days maintains freshness. Reheating can be done in the oven, stovetop, or microwave to retain texture.
Ingredients
- 2 pounds chicken breast butterflied (about 4 large chicken breasts
- 2 tablespoon olive oil divided
- 2 cloves garlic minced
- 9-12 lices prosciutto or enough to cover each chicken breast, di Parma ham
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces mozzarella cheese sliced, fresh
- 8 large basil Italian, leaves
- 1 tablespoon butter
- ¼ cup chicken broth 1/2 cup if not using white wine
- ¼ cup white wine optional
Instructions
- Preheat oven to 350 degrees F. Butterfly the chicken breasts and pat dry with a paper towel. Season all sides with salt and pepper. How to butterfly chicken breasts- with a sharp knife, cut into the thickest part of the breast, or middle part of the chicken breast, to create a small pocket. Repeat with the rest of the chicken breasts.
- Stuff the chicken breasts with mozzarella slices and fresh basil. Close the chicken breasts over the top of the fillings. Wrap the stuffed chicken completely with prosciutto slices. Use toothpicks to secure it if desired. If you wrap the prosciutto tightly you won't need toothpicks.
- Heat a cast iron skillet or large skillet (oven-safe) on medium-high heat, and add 1 tablespoon of olive oil. Place stuffed chicken in the hot pan. Sear on both sides for a couple of minutes per side until the parma ham is golden brown but not too crispy.
- Place in the middle rack of the oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer.
- Remove the chicken from the pan and place it on a clean plate or cutting board, covered loosely with foil, and rest for 10 minutes in a warm place.
- In the meantime, make the sauce with the pan drippings. Add remaining olive oil, butter, and garlic. Cook for 1 minute until the garlic is fragrant. Add chicken broth and wine (if using) to deglaze the pan. Cook on medium heat for 10 minutes scrapping the pan and letting the sauce reduce a bit.
- Cut and serve the chicken. Remove toothpicks (if used), slice each stuffed breast thickly on the diagonal, and arrange it on plates. Serve pan sauce on top of stuffed chicken. Garnish with extra basil, a delicious side salad, roasted potatoes, steamed asparagus, and homemade bread. Enjoy!
Notes
- Check chicken doneness with a meat thermometer; cooking until 165°F internal temperature is recommended.
- Variations in chicken breast size affect baking time.
- Store leftovers in airtight containers in the refrigerator for up to five days.
- Reheat using oven, microwave, or stovetop to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 2g | 1% |
| Protein | 63g | 126% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 210mg | 70% |
| Sodium | 1398mg | 58% |
| Potassium | 939mg | 20% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 307mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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