Prosciutto and Mozzarella Stuffed Chicken

Need a simple, delicious chicken dinner that’s impressive enough for a dinner party? I’ve got the perfect recipe for you!

Stuffed chicken is one of my absolute favorite dishes to make. I was first inspired by the recipes on Skinnytaste, and while I’ve tried just about every one of Gina’s takes on the dish, I’ve come up with a few versions of my own over the years. Most of the time, my creations come out of necessity – I take whatever cheese, veggies, and extras I have on hand, put them all together, roll them up into a chicken breast, and hope for the best.

This past weekend, I happened to have a few pieces of prosciutto, some fresh mozzarella, and some fresh basil left over that I absolutely did not want to go to waste. These ingredients go so well together in so many dishes, so I knew they’d make a perfect twist to a stuffed chicken recipe. Even better, this dish takes practically no time to put together, and is filling enough on its own that you can serve it alongside some roasted veggies or a green salad and call it a meal!

My husband and daughter both gobbled this right up, and I’m sure that it would be a huge hit at a dinner party. Enjoy!

Prosciutto and Mozzarella Stuffed Chicken

Yield: 4 servings

Prosciutto and Mozzarella Stuffed Chicken

Ingredients

  • 4 chicken breast cutlets, pounded to 1/4" thickness
  • 4 oz. mozzarella cheese, sliced
  • 4 slices prosciutto
  • Basil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup plain breadcrumbs
  • 2 tbsp grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Juice of 1 lemon
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 425 degrees. Spray baking dish with nonstick cooking spray.
  2. In a shallow bowl, combine the panko, breadcrumbs, parmesan, salt, and pepper. In another bowl, combine the lemon juice and olive oil.
  3. Lay chicken cutlets out on a flat work surface. Season both sides of the chicken with salt and pepper.
  4. Lay a slice of prosciutto on each cutlet, followed by a couple of slices of mozzarella on each, and finally a couple of basil leaves. Roll up each chicken cutlet, and secure with toothpicks.
  5. Dip each chicken roll into the lemon juice and olive oil to coat, then dip into the breadcrumb mixture. Coat completely with the breadcrumbs, then place into the prepared baking dish.
  6. Bake in the preheated oven for 30 minutes, until golden brown and cooked through.
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