Italian Stuffed Chicken Breast

“This chicken stuffed with ham, red onion, parmesan and rosemary is a savory reminder of all things good in the world. With a hint of balsamic vinegar and a lovely rosemary wine sauce it's an impressive dish for your guests and a wonderful addition to your cookbook. *Update: I noted off of one of the reviews that I had originally written to stuff the chicken after it had been cooked. I've corrected the instructions now.”

Ingredients Nutrition


  1. Sauté 1/2 cup onion in 2 tablespoons of olive oil for 4 minutes.
  2. Add chopped ham, parmesan, breadcrumbs and 1 tsp rosemary. Mix well and set aside.
  3. Split chicken breasts at their thickest part, creating a pocket but not cutting all the way through.
  4. Stuff chicken breasts with ham and breadcrumb mixture.
  5. Sauté chicken breasts in 2 tablespoons olive oil and balsamic vinegar and cook through.
  6. Remove chicken from skillet and keep warm in oven.
  7. Sauté 1/4 cup of remaining onion, add 1/2 teaspoons rosemary, the chicken broth, wine and garlic.
  8. Bring to a boil and reduce to 3/4 cup.
  9. Return chicken to skillet, cover and simmer 2 minutes until heated.
  10. Ladle a bit of the sauce over the chicken when you serve it up.
  11. A light pasta to absorb some of the sauce and salad makes this meal complete.

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