Italian Stuffed Chicken2

Italian Stuffed Chicken3

This is a dish using a few number of ingredients that combined pack such an intense flavor, it will make you feel you are in Italy! The sweetness of the sundried tomatoes compliment the saltiness of the prosciutto. Add melted fresh mozzarella into the mix and you have a symphony of flavors brewing! This dish is versatile and can be sided with pasta, rice, or a crisp, fresh salad.

Prep Time: 15 Minutes

Cook Time: 30 Minutes


6 large boneless, skinless chicken breasts, cleaned and trimmed

1 1 pound ball of fresh mozzarella, sliced into equal round ¼ inch slices and then into half moons

1 cup of sundried tomatoes

4oz of Prosciutto Di Parma

4 cloves of garlic, minced

Olive oil

Kosher salt


1 ½ teaspoons of oregano

Crushed red pepper flakes

Wooden/bamboo skewers or baking string


  • Cut the chicken breast horizontally through the middle of one side, about halfway through the chicken. Open the butterflied chicken breast like a book
  • Season with salt and pepper and add one or two prosciutto pieces (depending on size of chicken), a layer of fresh mozzarella, and a layer of the sundried tomatoes
  • Close the chicken up and it will look like sandwich. Season both sides with salt and pepper and rub a thin layer of olive oil with your hands across it. Now, using either wooden skewers or baker’s string, hold the chicken together so that the stuffing remains inside
  • Add 2 tablespoons of olive oil to a pan and start cooking the garlic. Add the chicken and cook over a medium heat until each side browns, about 10-15 minutes. Season with the red pepper flakes and oregano as each side is cooking. Do not constantly flip the chicken while cooking, instead let it cook thoroughly on each side and flip only once
  • Once ready you can eat as a meal or pairing it with a plate of pasta. If you want to be healthy, it pairs well with a fresh, crisp salad. I used tagliatelle pasta
  • Enjoy!

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