This Prosciutto and Cheese Stuffed Chicken Breast Recipe is the perfect chicken recipe for impressing guests! It may sound a bit fancy, but if you can bake a chicken breast you’ve got this one in the bag. The crispy breaded chicken, salty prosciutto and soft burrata all come together beautifully!
Why We Love This Stuffed Chicken Recipe
This burrata stuffed chicken is sure to please the pickiest of guests at an upscale dinner party, or be the ultimate simple feast for your family on a buys week night. Here’s why you’ll love it as much as I do:
- SO Flavorful: The flavors of burrata cheese (the queen of all cheeses), salty prosciutto, and tender chicken, makes this a winning recipe.
- Impressive: I love serving stuffed chicken breasts! It’s such an easy, fun way to elevate a simple cut of meat.
- Cheesy: Burrata cheese melts to the very best consistency when baked in the center of a chicken breast.
What else can I add?
You can always add a little spice by tossing some crushed red pepper flakes into the breadcrumbs! Sun-dried tomatoes would also be tasty as part of the stuffing – just make sure they’re not oily.
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How to Store and Reheat
Store your burrata stuffed chicken breasts in an airtight container in the fridge for about 3-4 days. Reheat for 30 seconds at a time in the microwave until warmed through.
Serving Suggestions
These prosciutto burrata stuffed chicken breasts are best served over mashed potatoes. Check out this recipe for Instant Pot Garlic Parmesan Mashed Potatoes! Made with red skinned potatoes, loaded with garlic and parmesan cheese, ready in less than 30 minutes.
More Stuffed Chicken Recipes We Love
- Stuffed Chicken Marsala
- Balsamic Stuffed Chicken
- Taco Stuffed Chicken
- Stuffed Chicken Parmesan
- Stuffed Chicken Piccata
- Tuscan Stuffed Chicken
Top Reader Review
“This was very easy to make and it was delicious!” – FollowingFoxy
Prosciutto Stuffed Chicken Recipe
Ingredients
- 4 large chicken breasts 10 ounces each
- 1 egg
- 1/2 cup breadcrumbs
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- dash black pepper
- 8 ounces burrata cheese
- 1/4 pound prosciutto (8 thin slices)
- 4 tablespoons olive oil divided
Instructions
- Preheat oven to 400°F
- Pat chicken breasts dry with a paper towel.4 large chicken breasts
- 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.
- Crack an egg into a shallow bowl and whisk it with a fork.1 egg
- In another shallow bowl combine breadcrumbs, garlic salt, oregano and black pepper.1/2 cup breadcrumbs, 1 teaspoon garlic salt, 1 teaspoon oregano, dash 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 2oz of burrata and then 2 thin slices of prosciutto.8 ounces burrata cheese, 1/4 pound prosciutto
- Heat 2 tbsp 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.
- Transfer to a foil lined baking sheet.
- Add 2 more tbsp of olive oil to the skillet and repeat with the other 2 chicken breasts.
- Transfer baking sheet to the oven.
- 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
How to Make Prosciutto and Cheese Stuffed Chicken Step by Step
Prepare the chicken: Pat all 4 chicken breasts dry with paper towels. Then, use a sharp knife to slice pockets into each of the breasts.
Coat in egg: Crack an egg in a bowl and whisk with a fork. Then, dip each chicken breast into the egg mixture to coat.
Coat with breadcrumbs: Mix together 1/2 cup breadcrumbs, 1 tsp garlic salt, 1 tsp oregano and a dash of black pepper in a bowl. Dip the egg coated chicken breasts into the breadcrumb mixture.
Stuff them: Stuff each breast with 2oz of burrata and 2 slices of prosciutto.
Sear: Heat 2 tbsp of oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes per side.
Bake: Bake at 400°F for 20-25 minutes.
Love the idea of adding prosciutto! Such a delicious recipe!
Thank you Steph!
What’s not to love about this recipe? It was a big hit with family and guests
Oh GOOD!!!!! xoxo
Oh my! This is definitely my kind of mea!! It sounds incredibly delicious!
Thanks Katerina! I hope you love it
Best dinner ever! This is most definitely a winner chicken dinner!
Thanks girl! We love it too.
Running to the store now. This has all of favorite things! Can’t wait!
Yay!
Have not tried it yet, sound pretty good. Do have a question: WHY is there no print for the recipe? Cut and paste does work, but a wee time consuming AND there are times that cut and paste do not work (change size of font and some times splays the lines all over)
Hi! I hope you love it. There is a print for the recipe. You just hit the PRINT button within the recipe card and you’ll be taken to a print friendly page/version. Thanks!
Thank you for the recipe, of which I have just subscribed to you website. With this Chicken recipe I would want to serve a sauce with it, what would be your suggestion? I was wondering maybe garlic cream cheese sauce? thanking you in advance of your reply
Can bacon replace prosciutto?
Sure!! I’d just cook the bacon first or almost all the way through.
Why is there an asterisk next to “Bake for 20-25 minutes*…”? I looked for what the asterisk might be referencing, but couldn’t find anything.
It should say just to check chicken for doneness, the internal temp should reach 165F.
Maybe spell check the 3rd paragraph
Has anyone tried other cheeses as I haven’t been able to find burrata cheese where I live?
Hi Gabby, I’m not seeing any spelling errors. Could you tell me what you’re referring to? Sometimes burrata can be found at your regular grocery store, and if not it can almost always be found at specialty markets or somewhere like whole foods. You could also use fresh mozzarella, provolone, or really any cheese that you love. Hope you enjoy!
I’m a copy editor by trade. so I correct errors all day long, but I don’t see any spelling mistakes in #3, either, although I would say “a” pocket ;-).
Looks delicious. FYI Helen, there is a spelling mistake in paragraph 3. It says “on a buys week night”.
Rude much?