Prosciutto Wrapped Chicken
with lemony garlic broccoli
This recipe got rave reviews when we last featured it in 2017, so we wanted to bring it back. You are sure to feel like a professional chef preparing this chicken dish, which is stuffed with oozing cheese and then wrapped in savory prosciutto.
Smarts: For tips on stuffing and wrapping chicken breasts, watch this video.
- Chicken breasts, boneless and skinless - 1 lb, butterflied and flattened
- Parchment paper - for prepping chicken
- Basil, dried - 1/2 tsp
- Cheese, shredded mozzarella - 2 oz
- Prosciutto, thinly sliced - 6 slices
- Oil, cooking - 1 Tbsp
- Cornstarch - 2 tsp
- Stock, any type - 1/2 cup
- Wine, white - 1/4 cup
- Garlic - 2 cloves, sliced
- Broccoli - 1 1/4 lbs, chopped
- Lemon juice - 1 1/2 Tbsp
- Butter - 1 Tbsp
Chicken breasts - Butterfly chicken breasts by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25 cm thick. Sprinkle on basil with some salt and pepper and tenderize with a fork. Spread cheese on one half of each chicken breast. Fold chicken breasts closed and wrap each stuffed chicken breast with 3 slices of prosciutto. Watch this video to see how it's done. (Can be done up to 1 day ahead)
Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
Heat oven to 375F / 191C.
Heat a skillet over medium-high heat. Add oil and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
While chicken is cooking, place garlic and broccoli into a microwave-safe dish. Cover with a damp paper towel and cook for 2-1/2 to 4 minutes, until broccoli gets to desired tenderness. Toss with lemon juice and butter. Season with some salt and pepper.
Stir cornstarch into stock.
When chicken breasts are done, remove from pan to rest. Place skillet over medium heat and pour in white wine, scraping up any bits remaining in the pan. Next add stock and simmer for 2 to 3 minutes, until sauce is thick and creamy.
Slice chicken breasts and spoon sauce over top. Enjoy with broccoli on the side.
I added too much salt to the chicken, but it was still absolutely delicious - especially paired with the broccoli. I want to try it again with a little less salt.0 Helpful
Would be better with fresh basil0 Helpful
Everyone loved this. I served with wheat berries as a starch as I served to guests and wanted to round the meal out. The chicken was just perfect, easy to make but with that extra something that makes it seem like you worked hard at it. Broccoli was a great flavor compliment.0 Helpful
Kid approved! We loved it. I doubled the broccoli and served it with garlic toast because bread.0 Helpful
The chicken was so good! I think a starch could have helped round this meal out though.0 Helpful
This was easier to make than I expected. The end result was very good and my kids ate it up, so it's a win! I accidentally used lime juice instead of lemon in the broccoli (grabbed the wrong bottle) and it was still edible but I wouldn't recommend. Lol0 Helpful