Prosciutto Stuffed Chicken
Elevate your weeknight dinners with this Prosciutto Stuffed Chicken recipe—a gourmet twist that's surprisingly easy to make! Juicy, boneless chicken breasts are filled with a rich, creamy mixture of cream cheese, garlic, and fresh spinach, then wrapped in savory prosciutto for a crispy, salty exterior. A hint of paprika, along with a quick sear in an oven-safe skillet, creates a stunning golden crust before baking to perfection. Perfectly balanced in flavor and texture, this dish not only adds elegance to your table but also pairs beautifully with roasted vegetables or a fresh green salad. Ready in just under an hour, it’s the ideal choice for a special dinner or an indulgent family meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 slices prosciutto
- 115 grams cream cheese, softened
- 2 cloves garlic, minced
- 60 grams fresh spinach, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces toothpicks
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil or non-stick spray.
Place the chicken breasts on a cutting board and, using a sharp knife, cut a pocket into the thickest side of each breast without cutting all the way through.
In a small bowl, combine cream cheese, minced garlic, and chopped spinach. Mix until evenly combined.
Stuff each chicken breast pocket with about 1/4 of the cream cheese mixture. Wrap one slice of prosciutto around each stuffed breast to secure the filling.
Use toothpicks to close the edges of the chicken breast pockets and keep the prosciutto in place if necessary.
Brush each stuffed chicken breast with olive oil, then sprinkle paprika, salt, and black pepper evenly on all sides.
Heat an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2 minutes per side, or until lightly golden.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove the toothpicks before serving.
Serve warm with your choice of side dishes, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2469 mg | 53% | |
*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.
