This easy prosciutto stuffed chicken breast is filled with thin slices of ham and creamy Boursin cheese, then pan-seared in a crispy breadcrumb coating for a melt-in-your-mouth chicken dinner.
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.
Video
Notes
Storage: Store prosciutto stuffed chicken breasts in an airtight container in the refrigerator for 3 days.