Stuffed Chicken Breast Recipe

Stuffed Chicken Breast Recipe

Stuffed Chicken Breast

Preparation Time: 20 mins
Cooking Time: 12 mins
Servings: 4

Stuffing chicken breasts with ham and cheese in this manner keeps them moist and tender.


  • 4 (About 6 oz) Skinless Boneless Chicken Breasts
  • 4 Slices Prosciutto Cotto (Cooked Ham)
  • 4 Thin Slices Fontina Cheese
  • 1/3 Cup All-purpose Flour
  • 2 Eggs, Lightly Beaten
  • 1 1/2 Cups Seasoned Fresh Breadcrumbs
  • 1/3 Cup Grated Parmesan Cheese
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil


  1. To stuff the chicken breasts, working with one at a time, butterfly breast halves.
  2. Lay each breast half, skinned side up, lengthwise on a cutting board, holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
  3. Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends.
  4. Fold each breast in half to enclose ham and cheese.
  5. Dredge the chicken breasts in the flour and then in the beaten egg.
  6. Mix the breadcrumbs with the grated cheese and season with salt and pepper.
  7. Press breadcrumbs to lightly cover both sides of each chicken breast and refrigerate for an hour to help the crumbs better adhere to the chicken.
  8. Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides.
  9. Saute chicken, turning over once, until golden and cooked through, about 10 to 12 minutes total time.
  10. Serve hot.
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