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26) Italian Stuffed Chicken with Prosciutto and Mozzarella

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5–2 lb
  • 4 thin prosciutto slices
  • 4 slices fresh mozzarella or 4 oz shredded
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp butter optional
  • Toothpicks for securing

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken dry and slice a pocket in each breast.
  2. Season pockets with salt, pepper, garlic powder, and Italian seasoning.
  3. Stuff each pocket with spinach, a slice of mozzarella, and prosciutto; sprinkle Parmesan inside. Secure with toothpicks.
  4. Heat olive oil and butter in oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until golden.
  5. Transfer skillet to oven and bake 15–20 minutes until internal temp reaches 165°F (74°C).
  6. Rest 5 minutes, remove toothpicks, slice, and serve.