Baked Stuffed Chicken Breast (Italian Style with Mozzarella & Prosciutto)
This unfussy recipe adds flavor to plain boneless skinless chicken breasts. Stuffed with Italian ham & mozzarella sticks, this baked chicken breast recipe is ideal for weeknights and special enough for company.
Servings 4
Calories 436.18kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 4-8 slices prosciutto sliced VERY thin
- 4 low moisture, part skim mozzarella cheese sticks
- 12-16 fresh basil leaves plus extra for garnish
- thin slices of tomato can use any type of fresh tomatoes
FOR BREADING:
- ½ cup plain dry breadcrumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon dried oregano
- scant ¼ teaspoon crushed red pepper flakes optional
- 2 teaspoons olive oil
- salt and pepper to season
- spritz of vegetable spray
Instructions
- Preheat the oven to 375°F.
ASSEMBLE THE BREADCRUMB COATING:
- In a small bowl, combine 1/2 cup plain dry breadcrumbs, 1/4 cup grated parmesan cheese, 1 teaspoon dried oregano and scant 1/4 teaspoon crushed red pepper flakes. Stir until well blended and set aside.
ASSEMBLE THE STUFFED CHICKEN BREASTS
- Place 2 pounds boneless skinless chicken breasts flat on a work surface and use a sharp knife to cut a pocket into the side of each breast without cutting through to the other side. (The pocket should be long and deep enough to stuff with the cheese stick filling). If you have a smaller chicken breast, you can cut the cheese stick to fit.
- Lay one or two slices of the prosciutto onto a work surface. Top with several fresh basil leaves and tomato slices. Place 4 low moisture, part skim mozzarella cheese sticks on top and roll it up so that the prosciutto wraps all of the fillings. (Note: prosciutto is delicate, so work carefully).
- Stuff the pocket of the chicken with the mozzarella wrap. Brush the chicken breasts with 2 teaspoons olive oil and lightly season with salt and pepper.
- Transfer the stuffed chicken breasts to the breadcrumb mixture and gently pat the crumbs over the top, bottom and sides of the chicken. Transfer to a rimmed baking sheet.
- Lightly spray the chicken with spritz of vegetable spray and transfer to the oven for 22-25 minutes (Depending on how large the chicken breasts are).
- Turn on the broiler and cook under the heating element for 2-3 minutes to lightly brown. Serve.
Video
Notes
- You can assemble the recipe earlier in the day, but don't dredge them in breadcrumbs until you're ready to bake; otherwise, they'll get soggy and won't crisp up.
- Store the leftovers in an airtight container in the fridge for 3-5 days.
- To reheat, remove them from the fridge 15-20 minutes before reheating to take some of the chill off. Heat in a 325°F oven and cover the chicken lightly with tin foil. Reheat for 10-12 minutes, covered, then remove the foil and continue heating for another 3-5 minutes; this removes any remaining moisture and allows it to crisp.
- Double-wrap the stuffed chicken breasts in plastic wrap, then wrap again in freezer paper. They will keep for up to 3 months in the freezer.
Nutrition
Calories: 436.18kcal | Carbohydrates: 11.04g | Protein: 58.91g | Fat: 16.06g | Saturated Fat: 5.27g | Polyunsaturated Fat: 2.01g | Monounsaturated Fat: 5.13g | Trans Fat: 0.04g | Cholesterol: 165.87mg | Sodium: 686.5mg | Potassium: 905.24mg | Fiber: 0.88g | Sugar: 0.88g | Vitamin A: 233.93IU | Vitamin C: 2.95mg | Calcium: 102.24mg | Iron: 1.81mg