Prosciutto-Stuffed Chicken

Have an Italian-inspired night and serve this dish with some gluten-free pasta.

Serves: 4Hands-on: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 boneless, skinless chicken breasts (2 lbs. total)
  • 1⁄8 tsp. salt
  • 1⁄4 tsp. freshly ground black pepper
  • 8 thin slices prosciutto
  • 8 thin slices mozzarella cheese
  • 20 fresh basil leaves
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. safflower oil
  • 1 cup shredded mozzarella cheese
  • 1⁄2 cup finely chopped sundried tomatoes
  • 1 Tbsp. chopped parsley


  • Carefully slice a pocket in chicken breasts by cutting them in half horizontally from the thick end to the thin end, keeping the edges intact. Season with salt and pepper.
  • On a clean work surface, place place 2 slices prosciutto in a chicken breast, then 2 slices mozzarella, and 5 basil leaves. Close the pocket Repeat with remaining chicken breasts.
  • Preheat oven to 450°F.
  • Heat 1 tablespoon butter and oil in a 12-inch ovenproof skillet. Add chicken and cook until browned on all sides, about 10 minutes.
  • Transfer skillet to oven and bake 8 minutes. An instant-read thermometer inserted into center of chicken should register 165°F. Sprinkle cheese and tomatoes on top of chicken and place under the broiler for 2 minutes, or until the cheese is melted. Sprinkle parsley over the top and serve.