An easy, crowd pleasing 10 minute dinner - Prosciutto and Fontina Stuffed Chicken Breasts

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. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 408kcal
Author Julie Blanner


  • 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