Easy Australian Stuffed Chicken W Prosciutto Sun Dried Tomato
Elevate your chicken dinner routine with this Easy Australian Stuffed Chicken with Prosciutto and Sun-Dried Tomato, a flavorful dish that's as simple as it is impressive. Perfectly seasoned chicken breasts are stuffed with a Mediterranean-inspired filling of sun-dried tomatoes, baby spinach, crumbled feta, and garlic, then wrapped in savory prosciutto for an irresistible crispy exterior. A quick pan-sear locks in the flavors before the chicken is baked to tender, juicy perfection. With just 15 minutes of prep time and a handful of ingredients, this recipe delivers rich, gourmet flavors ideal for a weeknight meal or an elegant dinner party. Serve this crowd-pleasing dish alongside roasted vegetables or a crisp garden salad for a stunning, satisfying meal everyone will love.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 slices Prosciutto
- 0.5 cup Sun-dried tomatoes (drained if in oil, roughly chopped)
- 1 cup Baby spinach leaves (roughly chopped)
- 0.5 cup Feta cheese (crumbled)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Toothpicks (optional for securing)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
Using a sharp knife, carefully cut a pocket into each chicken breast by slicing lengthwise, making sure not to cut all the way through.
In a mixing bowl, combine the sun-dried tomatoes, chopped spinach, crumbled feta cheese, and minced garlic. Stir to mix evenly.
Season the chicken breasts with salt and black pepper on all sides.
Spoon the filling mixture into the pocket of each chicken breast, dividing it evenly among the four pieces.
Wrap each stuffed chicken breast with two slices of prosciutto, ensuring the filling is secured. If needed, secure with toothpicks to hold the prosciutto and filling in place.
Heat olive oil in a large oven-safe skillet over medium heat. Sear the wrapped chicken breasts for 2-3 minutes on each side until the prosciutto is golden and slightly crisp.
Transfer the skillet to the preheated oven (or move the chicken to the prepared baking dish) and bake for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks if used.
Serve hot with your choice of side dishes, such as steamed vegetables, a fresh salad, or roasted potatoes.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 45.2 g | ||
| Protein | 267.9 g | 536% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4367 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
