Prosciutto Stuffed Chicken Recipe

up close image of breaded chicken stuffed with prosciutto and cheese

4.68 from 53 votes

This easy prosciutto stuffed chicken breast is filled with thin slices of ham and creamy burrata cheese, then seared and oven-baked in a crispy breadcrumb coating for a melt-in-your-mouth chicken dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 711kcal

Author: Becky Hardin

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.

Video

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.

Make-Ahead: Stuff and bread the chicken in the morning (or up to 24 hours ahead) and refrigerate on a sheet pan. When ready to cook, bring to room temp for 20 minutes, then sear and bake. This is a huge help for entertaining.

Storage: Store prosciutto stuffed chicken breasts in an airtight container in the refrigerator for 3 days.

Nutrition