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Italian Ham-And-Cheese Stuffed Chicken Breasts

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“This is a VERY EASY dish to make, I promise. Very elegant dish, as well, and with only about 250 calories per serving. I HIGHLY recommend using good quality prosciutto and Muenster for this. For novice cooks, if you freeze the chicken breasts for a bit before slicing them, they are MUCH easier to slice.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
  2. In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
  3. Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
  4. Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.

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