When I’m in the mood for gourmet flavor in a time crunch, I make prosciutto stuffed chicken. This breaded stuffed chicken breast is filled with salty prosciutto and creamy burrata cheese, then seared and baked for a crispy golden crust. It has all the great flavors of a charcuterie board in a convenient package. Made in under an hour with just seven simple ingredients, this is my go-to when I want to impress guests or treat my family to something special without spending all night in the kitchen.
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Prosciutto and Cheese Stuffed Chicken Breast
Ever since making my favorite stuffed chicken breast recipe, I’ve been finding new filling options for a consistent stream of yummy meals. And trust me, this chicken stuffed with prosciutto and cheese is one of the best ideas I’ve had yet.
Stuffing chicken breast with salty slices of prosciutto and soft burrata is like getting all the best parts of a charcuterie board in a dinner-worthy dish! The seasoned breadcrumbs create a delicious and crunchy coating on the chicken, and it bakes up nice and juicy in the oven. I’m obsessed with how melty the cheese gets, and every bite is just drool-worthy.
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Pro Tip for Perfectly Cooked Stuffed Chicken
Because burrata and prosciutto insulate the middle, the exterior may look done before the inside reaches the safe temperature of 165°F. I always use an instant-read thermometer and insert it into the thickest part of the chicken near the stuffing (without piercing the cheese) to check the temperature. This ensures the chicken reaches that safe temperature while also staying succulent and juicy!
Prosciutto Stuffed Chicken Recipe
Ingredients
- 4 large boneless, skinless chicken breasts (10 ounces each)
- 1 large egg
- ½ cup breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 dash ground black pepper
- 8 ounces burrata cheese
- ¼ pound prosciutto (8 thin slices)
- 4 tablespoons olive oil (divided)
Instructions
- Preheat oven to 400°F.
- Pat chicken breasts dry with a paper towel. Using a sharp knife, make an incision in the side of each chicken breast about 3 inches long and 2 inches deep–make sure you do not cut through the chicken breast, it needs to serve as a pocket.4 large boneless, skinless chicken breasts
- Crack an egg into a shallow bowl and whisk it with a fork.1 large egg
- In another shallow bowl combine breadcrumbs, garlic salt, oregano, and black pepper.½ cup breadcrumbs, 1 teaspoon garlic salt, 1 teaspoon dried oregano, 1 dash ground black pepper
- Working with 1 chicken breast at a time, dip first into the egg mixture to coat, and then immediately in the breadcrumb mixture, and set aside. Repeat with each chicken breast.
- Stuff each chicken breast first with 2 ounces of burrata and then 2 thin slices of prosciutto.8 ounces burrata cheese, ¼ pound prosciutto
- Heat 2 tablespoons of oil in a large skillet over medium heat.4 tablespoons olive oil
- Add chicken breasts to the skillet, working in 2 batches (2 breasts at a time).
- Brown chicken breasts for 3-4 minutes on each side. Then transfer to a foil lined baking sheet.
- Add 2 more tablespoons of olive oil to the skillet and repeat with the other 2 chicken breasts.
- Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove from oven, let rest 5 minutes before serving.
Notes
- Pat the chicken dry with paper towels before starting to help the breading stick better.
- Because burrata is so soft, pop it in the freezer for 10-15 minutes before stuffing. It firms up slightly, which makes it much easier to tuck inside the chicken without tearing the breast or losing filling while cooking.
- Add a little spice by tossing some crushed red pepper flakes into the breadcrumbs!
- Add sun-dried tomatoes to the cheesy prosciutto filling for the ultimate Italian-inspired stuffed chicken breast.
- Take care not to overstuff the chicken, or the filling will ooze out.
- You can secure the chicken breasts closed with toothpicks to prevent oozing while you pan-sear the chicken. Just don’t forget to remove them before serving!
- Browning the chicken on the stovetop before baking just helps to give a crispy finish!
- Always rest stuffed chicken 5 minutes before slicing so the juices reabsorb and the burrata doesn’t ooze out immediately.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Prosciutto Stuffed Chicken Breast Step by Step
Prepare the Chicken: Preheat your oven to 400°F. Pat 4 boneless, skinless chicken breasts dry with paper towels. Then use a sharp knife to slice pockets into the side of each of the breasts. Take care not to slice all the way through the chicken breast. We’re aiming for about ¾.
Mix the Egg: Whisk an egg in a medium shallow bowl.
Mix the Breadcrumbs: In a shallow bowl, combine ½ cup of breadcrumbs, 1 teaspoon of garlic salt, 1 teaspoon of oregano, and a dash of black pepper.
Bread the Chicken: Dip each chicken breast in the egg, letting any excess drip off. Then dredge it in the seasoned breadcrumbs to fully coat. Take care not to let any breadcrumbs get into the pocket, as they won’t crisp up in there.
Stuff the Chicken: Stuff each chicken breast with 2 ounces of burrata cheese and 2 slices of prosciutto. If your burrata is particularly soft, you can pop it in the freezer for 10-15 minutes to firm it up so it’s easier to work with. You can also secure the chicken breasts closed with toothpicks to help keep the filling inside while you sear them.
Sear the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side, then place on a a foil-lined baking tray. We’re not aiming to cook the chicken through at this point, just to get a good crisp on the breadcrumbs.
Bake the Chicken: Bake your breaded stuffed chicken breasts in the preheated oven for 20-25 minutes, or until 165°F at the thickest point (take care to probe the chicken, not the filling!).
Serve the Chicken: Let your prosciutto stuffed chicken rest for 5 minutes before serving. This helps lock in the juices and firm up the filling.
How to Store, Freeze, and Reheat
Store prosciutto stuffed chicken in an airtight container in the refrigerator for 3 days, or in the freezer for 3 months. For best results, reheat in the oven or on the stovetop until warmed through.
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