Pan Fried Stuffed Chicken with Prosciutto Mozzarella and Basil
Elevate your dinner table with this irresistible Pan Fried Stuffed Chicken with Prosciutto, Mozzarella, and Basil—an indulgent yet approachable recipe perfect for weeknights or special occasions. Tender chicken breasts are lovingly stuffed with savory prosciutto, creamy fresh mozzarella, and fragrant basil leaves, then sealed, breaded, and pan-fried to golden perfection. The crispy breadcrumb coating, seasoned with Parmesan and garlic powder, provides a delightful contrast to the juicy, cheesy interior. Easy to prepare in just 40 minutes, this restaurant-quality dish pairs beautifully with roasted vegetables, pasta, or a crisp salad for a complete meal. Ideal for impressing dinner guests or treating yourself to a gourmet experience at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 8 slices Prosciutto
- 4 ounces Fresh mozzarella
- 12 leaves Fresh basil leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup All-purpose flour
- 2 pieces Eggs
- 1.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese
- 1 teaspoon Garlic powder
Instructions
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick.
Season the chicken breasts with salt and black pepper on both sides.
Lay 2 slices of prosciutto, 1 ounce of fresh mozzarella, and 3 basil leaves on one side of each chicken breast. Fold the chicken over to enclose the filling and secure the edges with toothpicks.
Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese and garlic powder.
Dredge each stuffed chicken breast first in the flour, then in the beaten eggs, and finally coat evenly with the breadcrumb mixture.
Heat the olive oil in a large skillet over medium heat.
Carefully place the stuffed chicken breasts in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and place on a plate lined with paper towels to absorb excess oil.
Let the chicken rest for 5 minutes before removing the toothpicks and serving.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 7970 mg | 347% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.0 g | ||
| Protein | 318.4 g | 637% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1249 mg | 96% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 770 mg | 16% | |
*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.
