Prosciutto-and-Mozzarella-Stuffed Chicken Breasts

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Makes: 4  servings Prep 20 mins Cook 13 mins


  • 1/4 pound  sliced prosciutto or smoked ham, chopped
  • 1/4 teaspoon  freshly ground pepper
  • 1/8 teaspoon  sage
  • 6 teaspoons  olive oil, divided
  • 1/4 cup  minced shallots
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  rosemary
  • 1 pound  mushrooms, sliced
  • 4 large boneless, skinless chicken breast halves (1-1/4 to 1-1/2 lbs.)
  • 1/4 pound  mozzarella, cut into 4 slices
  • 1/4 cup  all-purpose flour
  • 2/3 cup  chicken broth
  • 1 teaspoon  cornstarch
  • 1/4 cup  white wine
  • Chopped fresh parsley, for garnish


1. Combine prosciutto, pepper, and sage in small bowl.

2. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat. Add shallots, garlic, salt, and rosemary; cook 30 seconds. Add mushrooms; cover and cook 3 to 4 minutes, until mushrooms are softened. Uncover; cook 7 to 8 minutes more until liquid evaporates and mushrooms are browned. Transfer to medium bowl.

3. Meanwhile, with sharp knife, make a 3- to 4-inch slit lengthwise along one side of each breast, cutting almost (but not) through to form a pocket. Stuff each pocket with 1 slice mozzarella. Divide prosciutto mixture and stuff evenly on top of cheese. Place flour in a large plate; add chicken, turning to coat both sides.

4. Combine broth and cornstarch in cup. Heat 2 teaspoons oil in skillet. Add chicken and cook 2 minutes until lightly browned. Gently turn chicken; add remaining 2 teaspoons oil and cook 2 minutes more. Add wine; cook 30 seconds. Add broth mixture and mushrooms. Cover; reduce heat to medium-low and simmer 8 to 10 minutes, until chicken is cooked through. Garnish with parsley. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)460,
  • Fat, total(g)20,
  • chol.(mg)136,
  • sat. fat(g)6,
  • carb.(g)15,
  • pro.(g)53,
  • sodium(mg)1207,
  • Percent Daily Values are based on a 2,000 calorie diet
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