Prosciutto & Parmesan Rolled/Stuffed Chicken




What a great, simple recipe!  It was fun to roll and make!  It has a very deep, gourmet flavoring.  *Even though it says 4 boneless chicken breasts, I had to halve the breasts first because they were too thick. As you can see by the 2nd photo, it makes great and attractive leftovers.  From “Frugal Foodie” cookbook. 



  • 4 boneless chicken breasts*
  • 4 slices prosciutto
  • 4 T. Parmesan cheese, grated
  • 8-12 basil leaves —–(I put 3 leaves into each)
  • 1/4 cup all-purpose flour
  • salt and pepper, to taste
  • 3 T. olive oil
  • 1 1/2 cups white wine



  1. On a cutting board, pound chicken breasts flat with a kitchen hammer.
  2. Place 1 slice prosciutto, 1 T. Parmesan, and 2 basil leaves on each breast.  
  3. Roll up chicken breasts and secure with wooden toothpicks. 
  4. Roll each breast through flour to lightly coat, season with salt and pepper.
  5. In a large pan heat olive oil and saute chicken over medium heat until golden brown on all sides.
  6. Add 1 cup wine to pan, cover and reduce heat.  Simmer 15-20 mins, turning several times, until chicken is tender and cooked through.
  7. Remove from pan, increase heat and add remaining 1/2 cup of wine.  
  8. Deglaze skillet and reduce liquid to form sauce.  
  9. Season with salt and pepper, spoon over chicken, and serve. (I recommend letting it rest for 10 mins. though before serving). 


Print Friendly
This entry was posted in Entrees.

Leave a Reply

Your email address will not be published. Required fields are marked *