This classic stuffed chicken breast is known by several names but remains consistently simple, flavorful, and forgiving. The technique keeps the meat moist while allowing you to vary the filling—swap the ham or cheese for other cured meats, different cheeses, or add herbs and vegetables. A drizzle of your favorite sauce at the end also complements the dish nicely.

For best results use fresh homemade breadcrumbs, kept slightly coarse for a crisp, crunchy coating. Wrapping the ham around the cheese before placing it inside the chicken helps contain the melted cheese so it doesn’t ooze out during cooking.

Buon Appetito!
Deborah Mele

Stuffed Chicken Breasts

Yield:
Serves 4

Prep Time:
20 minutes

Cook Time:
12 minutes

Stuffing chicken breasts with ham and cheese in this way preserves moisture and yields a tender, flavorful result.

Table of Contents

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Ingredients

4 (about 6 oz each) skinless, boneless chicken breasts
4 slices Prosciutto Cotto (cooked ham)
4 thin slices fontina cheese
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 1/2 cups seasoned fresh breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
3 tablespoons olive oil

Instructions

Working with one chicken breast at a time, butterfly each breast by cutting almost through horizontally and opening it like a book.
Place the opened breast skin side up on a cutting board. Cover with plastic wrap and gently pound to an even 1/2-inch thickness with a meat mallet or rolling pin.
Remove the plastic wrap and place one slice of ham and one slice of cheese on each opened breast. Tuck in any protruding edges and fold the breast to enclose the filling.
Lightly dredge each stuffed breast in flour, then dip into the beaten eggs.
Combine the breadcrumbs with the grated Parmesan, salt, and pepper. Press the breadcrumb mixture onto both sides of each chicken breast to coat. For best adhesion, refrigerate the coated breasts for about an hour.
Heat the butter and olive oil in a heavy skillet over medium-high heat until the foam subsides. Add the chicken and sauté, turning once, until the crust is golden and the chicken is cooked through, about 10–12 minutes total.
Serve the stuffed breasts hot. They pair well with a simple salad, sautéed vegetables, or a light pasta.

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