Cheese Stuffed Chicken Breast (with Prosciutto)
Creamy fontina and salty prosciutto paired with a white wine sauce make this cheese stuffed chicken breast so moist and flavorful.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 3 chicken breasts
- 6 slices prosciutto
- 3 slices fontina
- 1 cup white wine
- 1 tablespoon olive oil
- 1 tablespoon oregano
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.
- 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.
Calories: 408kcal | Carbohydrates: 2g | Protein: 43g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 447mg | Potassium: 722mg | Vitamin A: 265IU | Vitamin C: 2.1mg | Calcium: 149mg | Iron: 1.4mg