Chicken breasts are stuffed with mozzarella, ricotta, and spinach and then wrapped in prosciutto. It's an easy and delicious dinner recipe that is done in about 30 minutes!
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🌟Why You'll Love this Recipe
- Easy. This stuffed chicken breast recipe is a restaurant-quality meal you can make at home in 30 minutes!
- Delicious. This recipe is flavorful, creamy and cheesy. It's full of Mediterranean-style flavors and something everyone will enjoy.
- Pairs well with many things. This chicken pairs well with so many side dishes. Serve with your favorite side salad or veggie (I love broccolini), rice or pasta. You will love it with my Instant Pot Garlic Red Skinned Mashed Potatoes, Lemon Herb Pearl Couscous or Air Fryer Frozen Green Beans.
🥘Ingredients and Substitutions
- Chicken- you will need 2 large chicken breasts or 4 smaller ones. I have not tested the recipe with chicken thighs but it should work just as well.
- Ricotta cheese- I like to use part-skim ricotta cheese, but you can use whatever you prefer.
- Mozzarella- shredded mozzarella cheese will be mixed into the ricotta filling. You can buy it pre-shredded at the store or shred it yourself.
- Spinach- use fresh or frozen chopped spinach. Frozen spinach will need to be rung out through a paper towel or tea towel as it holds a lot of extra moisture.
See the recipe card below for quantities and remaining ingredients.
🔪Instructions
- Prepare the chicken. Lay each chicken breast onto a cutting board and use a sharp knife to cut about 4 inches into the breast. Make sure not to split the breast completely, you just want a pocket for the stuffing to fit into. Add the chicken to a bowl with the marinating ingredients and set aside.
- Make the ricotta filling. Add all of the filling ingredients to a bowl and mix to combine.
- Stuff and wrap the breasts. Stuff each chicken breast with the filling, wrap them in prosciutto slices and secure with toothpicks.
- Bake and serve. Bake the chicken until cooked through and serve.
💭Recipe FAQs
To butterfly, begin by laying each breast onto a cutting board and using a sharp knife, cut about 4 inches into the breast. Make sure not to split the breast in half completely, you just want a pocket for the stuffing to fit into.
I have not tested this recipe using chicken thighs but they should work. You will have to trim the fat and they will require more work to stuff so you probably will need more toothpicks.
I don't recommend freezing the chicken as the texture of the ricotta will be unappealing and crumbly.
Each large breast will serve two people as each is a large portion with the filling inside.
👩🏻🍳Chef Tips
- Make sure you use larger chicken breasts. This will allow you to have enough room to stuff each breast with the filling. For serving, you can cut each breast in half or slice and serve.
- The trick to butterflying chicken is to use a very sharp knife. Try your best to make the pocket as big as you can without slicing through the breast.
- If the chicken won't stay closed on its own or the prosciutto is sliding off, use toothpicks to secure it.
- Store the leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.
🥗Serving
This prosciutto-wrapped chicken makes a great dinner idea. Serve it with a salad like Mediterranean Lemon Orzo Salad or Italian Tomato Salad.
Try Air Fryer Hasselback Potatoes as a side dish and serve the with a Lemon Vodka Sour.
More Delicious Chicken Recipes
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Prosciutto Wrapped Stuffed Chicken Breasts
Ingredients
Chicken
- 2 large chicken breasts
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves, minced
- ½ teaspoon oregano
- 1 tablespoon lemon juice
- 6 slices prosciutto
Filling
- ¾ cup ricotta cheese
- ⅓ cup mozzarella cheese
- 1 ½ cups chopped and wilted spinach, microwave for about 1 minute to wilt
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the chicken by butterflying each chicken breast. Lay each breast onto a cutting board and use a sharp knife to cut about 4 inches into the breast. Make sure not to split the breast completely, you just want a pocket for the stuffing to fit into.
- Next, add the chicken breasts to a bowl with olive oil, salt, pepper, garlic, oregano and lemon juice. Set aside.
- In a bowl, add all of the filling ingredients and mix until combined.
- Fill each chicken breast with ¼-1/3 cup of the filling.
- Wrap each chicken breast in 2-3 slices of prosciutto and use a couple of toothpicks to keep the filling inside.
- Place the chicken in an oven-safe skillet or baking pan and bake for 20-25 minutes until the internal temperature of the chicken reaches 165 degrees F.
Notes
- Make sure you use larger chicken breasts. This will allow you to have enough room to stuff each breast with the filling. For serving, you can cut each breast in half or slice and serve.
- The trick to butterflying chicken is to use a very sharp knife. Try your best to make the pocket as big as you can without slicing through the breast.
- If the chicken won't stay closed on its own or the prosciutto is sliding off, use toothpicks to secure it.
- Store the leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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