Prosciutto Cheese Stuffed Chicken
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Upgrade your chicken breast by stuffing them with prosciutto and cheese! This stuffed chicken recipe features gooey mozzarella, herb pesto, and perfectly savory Italian ham. Best of all, it’s ready in 30 minutes.
Stuffed chicken is one of those recipes that looks complicated but is actually super simple to pull off. In fact, most “stuffed” recipes are relatively easy. A few of my personal favorites include classics like these Mexican stuffed peppers or these baked stuffed pork chops.
If you’re in the mood for something a bit more unique, try out my recipe for chicken stuffed poblano peppers or Mexican cheese stuffed meatballs verde. But, before you do, let’s take a closer look at how to make this prosciutto and cheese stuffed chicken!
I tend to have chicken breast in the fridge at all times because it’s so versatile. And while I’m not a huge snacker, I do like to have a bit of deli meat and cheese at home for when I get a little peckish between meals. Put them all together, add a bit of pesto, and you’ve got everything you need to make this recipe!
INGREDIENT NOTES AND SUBSTITUTIONS
- Chicken Breast – I typically use 4 chicken breasts for this dish. It’s about 1.5-2 pounds worth. As a note, the bigger the cut of meat the better, as it makes stuffing easier!
- Mozzarella – The easiest cheese option is by far mozzarella cheese sticks! I was actually in Trader Joe’s recently and saw that they have premade prosciutto-wrapped cheese sticks available. They looked perfect for this recipe!
- Prosciutto – Otherwise known as cured ham or country ham, prosciutto is one of my preferred deli meats! You could also use salami.
- Wine – A touch of dry white wine really takes the flavors of the prosciutto stuffed chicken to the next level. I add it to the pan as everything cooks. This cooking method is called deglazing. It’s such an easy extra step and it makes a huge difference!
- Pesto – I love my homemade pesto, but you can also feel free to use your preferred store-bought version.
- Olive Oil & Butter – Use both to cook your chicken! Using a combination of olive oil and butter when you pan cook meat makes for out-of-this-world flavor results.
- Salt & Pepper – The only extra seasonings you’ll need in this chicken recipe, thanks to all of the flavors in the pesto and prosciutto.
- Parmesan Cheese – The finishing touch! Garnish the final product with a sprinkle of your favorite Parmesan cheese.
HOW TO MAKE PROSCIUTTO STUFFED CHICKEN
- Prepare The Chicken. Before you slice open the chicken breast, wrap each mozzarella stick with a piece of prosciutto (or salami) and set it aside. Next, it’s time to create a pocket in the chicken. To do so, slice the side of the chicken horizontally, then repeat the process for each piece of poultry. Insert 2-3 prosciutto-wrapped cheese sticks into the pocket and secure them with toothpicks.
- Sauté The Stuffed Chicken. Place a large skillet over medium heat and add the olive oil and butter. Season the meat with salt and pepper and brown each side for 1-3 minutes. Gently pour in the white wine to deglaze the pan, then cover. Turn the heat to low and cook for another 10 minutes. The inside temperature of the chicken must reach 165°F.
- Garnish & Serve. When the prosciutto stuffed chicken is ready, take it out of the pan and remove the toothpicks. Serve with a dollop of pesto and a sprinkle of Parmesan cheese — don’t forget to spoon some of the pan juices on top before eating!
How Do You Keep Stuffed Chicken From Drying Out?
Many recipes like this one will call for the chicken to be baked in the oven, but I prefer to pan cook mine. This helps to ensure that the chicken doesn’t dry out as it cooks! If you do choose to bake yours, I recommend that you wrap each in a bit of parchment paper before you put it in the oven.
How Can You Tell If Stuffed Chicken Is Done?
You want the internal temperature to be 165°F, as all poultry must reach this temperature in order for it to be safe to eat. You can determine the temp by using a food-safe meat thermometer!
Can I Freeze Raw Stuffed Chicken Breast?
If you want to make this recipe to freeze and save for later, I recommend that you cook the meat first. Make sure to let each breast cool completely before placing them in an airtight freezer-safe container. They will keep for up to 3 months! To reheat, place them in a baking dish and cook at 350°F for 20-30 minutes.
This recipe post, originally published on Kevin Is Cooking October 2019, and was updated with new content, photos and/or video in September, 2022.
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Prosciutto Cheese Stuffed Chicken
- 1.5 – 2 lbs chicken breasts (See Note 1)
- 12 mozzarella cheese sticks (See Note 2)
- 12 slices prosciutto or salami
- black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup dry white wine
- 1/2 cup pesto
- 1/4 cup Parmesan cheese
- Wrap each mozzarella cheese stick with a piece of prosciutto. Set aside.
- Slice a pocket into the side of each chicken breast horizontally. Insert 2-3 prosciutto wrapped mozzarella sticks inside and secure with toothpicks.
- In a large skillet add the olive oil and butter over medium heat. Season each chicken breast on both sides with salt and pepper. Brown on each side for several minutes. Add the white wine and cover immediately. Turn heat to low and cook for 10 minutes or until internal temperature is 165°F.
- Remove toothpicks and serve with topped with a spoonful of pesto and Parmesan cheese. Spoon pan juices over all.
- I typically make this using four chicken breasts.
- The other day I saw these already made up in the deli section of a market, I think it was Trader Joe’s. They look perfect!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I also loved how fancy this looks but how simple and fast it is! I used cooked bacon and goat cheese and it was delicious.
So sorry for the late reply as I have been away on a much needed vacation outside the USA. Needless to say, about your comment…Thanks so much Laura. Appreciate you coming back top let me know!
The flavor combinations going on in this recipe make it one of my all-time favorites to make!
This recipe is FANTASTIC….Definitely going to make this for company at holiday time using green oesto alternating with sundried tomato pesto….I think it would be so festive using both red and green pestos…Thanks Kevin😊
Now you talking Christina!
I remember this one Kevin! Such a tasty, mouthwatering dish!
Thank you Mary Ann. A cheesetastic favorite!