Prosciutto Stuffed Chicken Recipe
User Reviews
4.7
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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
711 kcal
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Course
Main Course
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Cuisine
Italian
Prosciutto Stuffed Chicken Recipe
Description
This recipe involves making a pocket in each chicken breast to hold burrata cheese and prosciutto, creating a rich, melty center hidden beneath an herb-seasoned breadcrumb crust. The chicken breasts are first dipped in egg to help the breadcrumb coating adhere, then coated in a mixture of breadcrumbs, garlic salt, oregano, and black pepper for flavor and texture. Pan-searing the breaded chicken in olive oil forms a golden crust which helps seal in the stuffing.
After browning on the stovetop, the chicken is transferred to the oven at 400°F to cook through evenly without drying out. The combination of creamy burrata and savory prosciutto adds depth and moisture inside the lean chicken breast. This technique prevents a dry final texture and adds richness.
The finished dish pairs well with simple sides to highlight the stuffed chicken. It is best enjoyed freshly cooked. Leftover portions should be stored in an airtight container and consumed within a few days.
Ingredients
- 4 large chicken breast 10 ounces each
- 1 egg
- 1/2 cup breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- dash black pepper
- 8 ounces burrata cheese
- 1/4 pound prosciutto (8 thin slices)
- 4 tablespoons olive oil divided
Instructions
- Preheat oven to 400°F
- Pat chicken breasts dry with a paper towel.
- Using a sharp knife, make an incision in the side of each chicken breast about 3 inches long and 2 inches deep--make sure you do not cut through the chicken breast, it needs to serve as a pocket.
- Crack an egg into a shallow bowl and whisk it with a fork.
- In another shallow bowl combine breadcrumbs, garlic salt, oregano and black pepper.
- Working with 1 chicken breast at a time, dip first into the egg mixture to coat and then immediately in the breadcrumb mixture, and set aside.
- Repeat with each chicken breast.
- Stuff each chicken breast first with 2oz of burrata and then 2 thin slices of prosciutto.
- Heat 2 tbsp of oil in a large skillet over medium heat.
- Add chicken breasts to the skillet, working in 2 batches (2 breasts at a time).
- Brown chicken breasts for 3-4 minutes on each side.
- Transfer to a foil lined baking sheet.
- Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts.
- Transfer baking sheet to the oven.
- Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove from oven, let rest 5 minutes before serving.
Notes
- Store leftover stuffed chicken breasts in an airtight container refrigerated for up to 3 days.
- Create the chicken pocket carefully to avoid cutting through the breast entirely, ensuring the filling stays secure.
- For best crust, pan-sear in two batches to avoid crowding the skillet, then bake to finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 10g | 3% |
| Protein | 64g | 128% |
| Fat | 47g | 72% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 244mg | 81% |
| Sodium | 1146mg | 48% |
| Potassium | 933mg | 20% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 351mg | 35% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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