Prosciutto Wrapped Chicken
User Reviews
5
Prosciutto Wrapped Chicken
Description
Prosciutto Wrapped Chicken involves slicing a pocket into chicken breasts and filling them with chopped mozzarella and dried oregano before wrapping each breast with prosciutto slices. The dish is placed on an oiled baking tray surrounded by asparagus, baby plum tomatoes, and chunks of bell pepper, seasoned with additional oregano, olive oil, and lemon juice.
Baked at 400°F (200°C) for 20-25 minutes, the prosciutto crisps, providing a savory, slightly salty crust contrasting with the moist, cheese-stuffed chicken inside. The vegetables roast simultaneously, becoming tender and slightly caramelized, complementing the flavors of the chicken.
This dish presents a balanced combination of protein and vegetables, suitable for a hearty main course. Checking the chicken’s internal temperature ensures it is safely cooked and juicy. The fresh lemon juice adds a bright note that cuts through the richness of the prosciutto and cheese.
Variations can include swapping asparagus for long-stemmed broccoli or using different soft cheeses to alter the flavor profile. Preparing vegetables or slicing chicken in advance can speed up assembly.
Ingredients
- 8 lices prosciutto
- 1.5 lb chicken breast 675g
- 4 tbsp mozzarella chopped
- 1 tsp oregano divided, dried
- 9 z asparagus woody stems removed, 250g
- 2 cups baby plum tomatoes 250g
- 1 bell pepper deseeded and chopped into large chunks
- olive oil
- lemon juice squeeze
Instructions
- Preheat oven to 400 F / 200C / Gas 6.
- Lay the Prosciutto di Parma out on a lightly oil baking tray in preparation for wrapping the chicken.
- Use a knife to slice a pocket in the chicken along the length of the chicken making sure not to slice through the other side.
- Stuff the chicken breast with the mozzarella and sprinkle on half the oregano.
- Wrap the chicken breast in the Prosciutto.
- Add the asparagus, baby plum tomatoes and bell peppers to the pan. Sprinkle on the remaining oregano and drizzle the olive oil and a squeeze of lemon juice all over the chicken and vegetables.
- Bake for 20-25 mins until chicken has reached an internal temperature of 74C (165F).
Notes
- Fully cook the chicken to an internal temperature of 74°C (165°F), check with a thermometer around 20 minutes.
- Ensure chicken juices run clear before serving.
- Prepare chicken pockets and vegetables ahead to streamline cooking.
- Substitute asparagus with long-stem broccoli or try alternative soft cheeses to vary the dish.
- This recipe has 5 Weight Watchers Freestyle Points per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 43g | 86% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 131mg | 44% |
| Sodium | 401mg | 17% |
| Potassium | 1009mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 52.1mg | 58% |
| Calcium | 108mg | 11% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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