Elevate your dinner game with these Prosciutto, Spinach, and Mozzarella Stuffed Chicken Breasts. This dish is an elegant yet easy-to-make meal featuring tender chicken breasts filled with savory prosciutto, fresh spinach, and gooey mozzarella cheese. Seasoned with a blend of spices and topped with Parmesan, this stuffed chicken is juicy, flavorful, and perfect for any occasion. It’s a restaurant-worthy meal that’s simple enough for weeknight cooking yet impressive enough to serve to guests.
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 thin slices prosciutto
- ½ cup chopped fresh spinach
- ½ cup shredded mozzarella cheese
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- ¼ cup grated Parmesan cheese
Instructions
- Prepare the Chicken Breasts : Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to slice all the way through. Season both sides of the chicken with salt, black pepper, and garlic powder.
- Stuff the Chicken : Lay a slice of prosciutto inside each chicken breast pocket. Fill with an even layer of chopped spinach and top with shredded mozzarella cheese. Gently press the chicken to close the pocket, using toothpicks to secure if necessary.
- Season the Chicken : In a small bowl, mix the paprika with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed chicken breast for added flavor and a crisp, golden crust.
- Sear the Chicken : In an oven-safe skillet, heat the olive oil over medium-high heat. When the skillet is hot, add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side, or until they develop a golden brown crust.
- Bake in the Oven : Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve : Remove the toothpicks and allow the chicken to rest for a few minutes before slicing.
Conclusion
This Prosciutto, Spinach, and Mozzarella Stuffed Chicken Breast recipe is an ideal dish for those looking to impress without spending hours in the kitchen. The savory prosciutto, creamy mozzarella, and fresh spinach combine beautifully inside juicy, perfectly seasoned chicken. It’s a versatile meal that pairs well with roasted vegetables, mashed potatoes, or a simple side salad. Delicious, elegant, and easy to make, this dish is sure to become a favorite!
Prosciutto, Spinach, and Mozzarella Stuffed Chicken Breasts: A Flavorful Gourmet Meal Made Simple
Ingredients
- 4 6 oz. boneless, skinless chicken breasts
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 thin slices prosciutto
- ½ cup chopped fresh spinach
- ½ cup shredded mozzarella cheese
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- ¼ cup grated Parmesan cheese
Instructions
- Prepare the Chicken Breasts : Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to slice all the way through. Season both sides of the chicken with salt, black pepper, and garlic powder.
- Stuff the Chicken : Lay a slice of prosciutto inside each chicken breast pocket. Fill with an even layer of chopped spinach and top with shredded mozzarella cheese. Gently press the chicken to close the pocket, using toothpicks to secure if necessary.
- Season the Chicken : In a small bowl, mix the paprika with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of each stuffed chicken breast for added flavor and a crisp, golden crust.
- Sear the Chicken : In an oven-safe skillet, heat the olive oil over medium-high heat. When the skillet is hot, add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side, or until they develop a golden brown crust.
- Bake in the Oven : Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve : Remove the toothpicks and allow the chicken to rest for a few minutes before slicing.