0 from 18 votes
Mozzarella Stuffed Chicken Wrapped in Param Ham
This mozzarella stuffed chicken wrapped in parma ham (or, prosciutto di parma in Italian) is an Italian classic you will love. Liven up your chicken dinner with this 30-minute meal made in one skillet.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 -6 servings
Calories: 597 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 pounds chicken breasts butterflied (about 4 large chicken breasts)
- 2 tablespoon olive oil divided
- 2 cloves garlic minced
- 9-12 slices prosciutto di Parma ham or enough to cover each chicken breast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces fresh mozzarella cheese sliced
- 8 large Italian basil 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!
Cup of Yum
Notes
- Top tips
- Use a meat thermometer to ensure the chicken's inside is fully cooked (at least 165°F) before removing it from the oven. Different sizes of chicken breasts can affect the exact cooking time.
- Storage
- Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave, or on the stovetop.
Nutrition Information
Calories
597kcal
(30%)
Carbohydrates
2g
(1%)
Protein
63g
(126%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.2g
Cholesterol
210mg
(70%)
Sodium
1398mg
(58%)
Potassium
939mg
(27%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
589IU
(12%)
Vitamin C
3mg
(3%)
Calcium
307mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 597
% 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.