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.
This was a hit! So good! Came out perfectly (cooked the chicken for 8 mins). It was a bit salty so will either skip the salt or use much less. Made the broccoli in the air fryer. Definitely a keeper!0 Helpful
I wrapped the chicken in bacon, which was very good. Maybe not enough cheese filling to make a difference. We also had winter squash on the side, which was a delicious combo.0 Helpful
This was good but splitting chicken breasts down the center was fiddly. I used pepperjack cheese, which was delicious, but a lot of it melted into the pan and then curdled in the pan sauce. Maybe that's because I used lemon juice and a little vinegar in place of the wine. My husband LOVED this so we will probably make it again. Overall, after the splitting and stuffing and wrapping, this was super quick and easy.0 Helpful
Very good. The prosciutto was super hard to use without it tearing apart, but the meal was amazing.0 Helpful
this was delicious - our chicken breasts were frozen and seasoned and overall it ended up a LITTLE salty, but still really tasty! I felt like the sauce was a bit of a hat-on-a-hat, it wasn't really needed. The broccoli was very good, we were both surprised by the microwaving, but it was a good process, actually. served with rice.0 Helpful
This was well like by the kids - but not so amazing to be worth the prep time.0 Helpful