Let’s face it. Chicken breast, even on its best day, can be a little boring. Sure it’s can be delicious in some cases – breaded and fried, slow roasted with the bone in and skin on – are a few preparations that come to mind. But on it’s own, chicken breast doesn’t cut it for me. What does cut it for me is a chicken breast that has been stuffed with mozzarella and basil and wrapped in prosciutto.
Not only are mozzarella, basil and prosciutto a fabulous flavor combination, but the fat in the mozzarella and prosciutto also help keep the chicken moist throughout the cooking process.
The end product is far from dry and has the perfect mixture of saltiness from the prosciutto. Stuffing a chicken breast can seem intimidating, but actually, this process was extremely easy. All you do is take a chicken breast, cut it through the middle until it is nearly cut through, and open it up so it lays flat like a pancake (otherwise known as butterflying). If you are anxious about doing this (but don’t be!), you can also have your butcher do this for you. Once the chicken has been butterflied and seasoned with salt and peeper, you add your cheese of choice (blue cheese, brie, manchego and mozzarella are all great choices) and then top with a few leaves of fresh basil.
Once you have stuffed the chicken, you then simply place the cut half back on top of the bottom part of the breast.
Don’t worry if the stuffing is sticking out slightly, as mine is above. The prosciutto will cover it so that you avoid any melting in the pan or grill.
You can count on using about 2 pieces of thinly sliced prosciutto to cover each chicken breast completely. When you cook the chicken, the prosciutto will get slightly crisp and is a nice textural contrast to the tender chicken.
I served this chicken with kale chips (what else is new) and a fabulous sweet potato gratin (recipe coming soon) for a well-rounded, healthy weeknight meal!
Prosciutto Wrapped Chicken Breast Stuffed with Mozzarella Cheese and Basil – Serves 4
- 4 6-8 ounce portions of boneless, skinless chicken breasts, butterflied
- 4 ounces prosciutto
- 1/2 cup fresh basil leaves
- 8 ounces fresh mozzarella cheese, sliced
- S+P to taste
- Oil for pan frying
Butterfly chicken breasts and sprinkle the inside of the chicken with salt and pepper. Lay 2-3 slices of mozzarella cheese on the chicken breast. Follow with a couple of leaves of basil. Make sure you don’t overstuff the chicken, or you won’t be able to roll it back up. Once you have added the mozzarella and basil, place the top half of the breast on top. Sprinkle the outside of the chicken with salt and pepper. Wrap each chicken breast with two slices of prosciutto so that it it is completely covered. Note, I think it is easiest for cooking the chicken if the prosciutto is wrapped in such a way that the ends, or seams, are on the same side of the breast.
In a large, heavy set pan (cast iron or stainless steal is best), heat about 1/4 cup of olive oil over medium heat. Once the oil is hot, add the chicken with the prosciutto seam side down. Cook for 3-4 minutes until the prosciutto starts to brown and you can easily loosen it from the pan. Cook on the other side for 3-4 minutes. Turn the heat down to medium-low and continuing cooking the chicken, flipping occasionally, until it is completely cooked through or until a meat thermometer reads 165 degrees. Allow to sit for 1-2 minutes to allow the juices to redistribute and enjoy!