Prosciutto Stuffed Chicken

0:15 prep
0:45 total


prep 0:15       total 0:45




4 boneless chicken breasts
4 oz. prosciutto
2 to 4 oz. fontina cheese
Seeded kalamata olives (optional)


Place the chicken breast between two sheets of wax paper and flatten to about a 1/4-inch thickness with meat tenderizer. Next place 1/2-1 oz. cheese (and olives) onto 1 slice of prosciutto and roll closed. Then place rolled prosciutto onto chicken and roll closed.

Heat 1 tbsp. olive oil in frying pan at medium heat and sear chicken on all sides, then place in baking dish. Add 1/4 cup water and 1/2 tbsp. butter in bottom of baking dish to keep chicken moist while cooking, and place into 375°F preheated oven. Bake for 30 minutes. Season with salt and pepper.

Author's Comments

I actually first made this dish with blue cheese, but the cheese kind of overpowered the rest of the dish and wine so I opted for a lighter tasting cheese. But don't be afraid to experiment with your favorite cheese!

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1 Recipe Reviews


ryansnyder reviewed Prosciutto Stuffed Chicken on June 25, 2005

This is really good and super easy to make. Great for a Tuesday night dinner.

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