Baked stuffed chicken breast in the oven is so quick and easy! You will love this Prosciutto and Cheese Stuffed Chicken Breast! Creamy fontina and salty prosciutto paired with a white wine sauce make this chicken so moist and flavorful.
Made with a few simple pantry staple ingredients, this dish comes together quickly and easily.
This easy Prosciutto and Cheese Stuffed Chicken Breast recipe was inspired by one favorite dinners we had during our stay in Maui. Just because it’s easy, doesn’t mean it has to be boring!
If you want the juiciest chicken, bake it.
Stuffed chicken breast in the oven is not only easy, but helps seal in the moisture that you just don’t get on the stove top. Cooking stuffed chicken breast only takes 10 minutes hands on time.
I love bringing you fun chicken recipes because it’s something we eat so much of in our home! Check out my easy lemon chicken, blackened chicken, and chicken piccata milanese. You’ll also love my Baked Chicken Breast recipe!
To Make Cheese Stuffed Chicken Breast, You Will Need:
- Chicken Breasts: Chicken is the star of the show in this recipe, so use the best quality you can. Use organic if possible and not raised with antibiotics.
- Fontina: Everything is better when stuffed with cheese. Fontina is a soft cheese that melts really well, which is why it’s often used in fondues. It is full of flavor and balances the salty prosciutto.
- Prosciutto: Thin and salty, it adds a lot of flavor and color.
- White Wine: Brushed on the breasts for a light, subtle flavor and really moist chicken! You don’t need an expensive wine for this.
- Olive Oil: Seals in the moisture
- Herbs: A blend of herbs adds a hint of flavor and color. I like to use oregano, but you can experiment with others, thyme would work really well!
How to Make Cheese Stuffed Chicken Breast
- Preheat oven to 400 degrees.
- Pound chicken breasts to ⅓” thick.
- Add 2 pieces prosciutto and a slice of fontina into the middle of your chicken breast. Roll the breast and secure with a toothpick or bamboo skewer.
- Pour 1 c white wine over chicken breasts.
- Brush top of chicken with olive oil and sprinkle oregano.
- Bake 30 minutes.
What Do You Use To Pound Chicken?
I used to be intimidated to pound chicken breasts, but then I purchased this handy little tool, which makes it quick and easy. However, if you don’t have one, you can use a rolling pin like a mallet or put it in plastic and use a cast iron skillet. However you flatten your chicken, don’t let that deter you. It’s quick and simple, promise!
What Do You Serve Stuffed Chicken With
This delicious cheese stuffed chicken is perfect for an easy weeknight meal for the family. I like to serve it with an easy vegetable dish and sometimes a potato side too. You can pair it with pasta or for a lighter dish, a simple side salad. Try it with:
- Peas
- Seasoned Green Beans
- Green Beans in Shallot Butter
- Garlic Mashed Cauliflower Recipe
- White Wine Sauce for Pasta
Can You Make Baked Stuffed Chicken Breast Ahead Of Time?
This chicken breast is best served as soon as it’s cooked, but you can get a little ahead of the game by stuffing the chicken and keeping it covered in the fridge for up to 24hours before then cooking it.
If you have leftovers, they can be stored in an airtight container in the fridge. I like to slice the cold chicken and add it to a salad for lunch the next day.
Top Tips To Make Cheese Stuffed Chicken Breast
- When you pound the chicken breast flat, lay a piece of clingfilm on top of the meat so that it doesn’t stick to the mallet.
- Take care not to overcook the chicken or it can dry out. If you have an instant read thermometer, it should register at 165ºf. If you pierce the breast with a fork, the juices should run clear.
- Do not overcrowd chicken in your pan when cooking. Leaving space between them will allow them to brown and cook more evenly.
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More Chicken
Cheese Stuffed Chicken Breast (with Prosciutto)
Ingredients
- 3 chicken breasts
- 6 slices prosciutto
- 3 slices fontina
- 1 cup white wine
- 1 tablespoon olive oil
- 1 tablespoon oregano
Instructions
- Preheat oven to 400 degrees.
- Pound chicken breasts to ⅓” thick.
- Add 2 pieces prosciutto and a slice of fontina into the middle of your chicken breast. Roll the breast and secure with a toothpick or bamboo skewer.
- Pour 1 c white wine over chicken breasts.
- Brush top of chicken with olive oil and sprinkle oregano.
- Bake 30 minutes.
Julie’s Tips
- When you pound the chicken breast flat, lay a piece of clingfilm on top of the meat so that it doesn’t stick to the mallet.
- If you don’t have a meat pounder, you can use a rolling pin like a mallet or put it in plastic and use a cast iron skillet.
- Take care not to overcook the chicken or it can dry out. If you have an instant read thermometer, it should register at 165ºf. If you pierce the breast with a fork, the juices should run clear.
- Do not overcrowd chicken in your pan when cooking. Leaving space between them will allow them to brown and cook more evenly.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
