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, to taste
  • 3 T. olive oil
  • 1 1/2 cups white wine or chicken stock**

    **If you use wine, it will not be IC safe.  Use a safe chicken stock. Please also check prosciutto’s ingredients to be safe!



  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.
  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/chicken stock 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/chicken stock.  
  8. Deglaze skillet and reduce liquid to form sauce.  
  9. Season with salt, spoon over chicken, and serve. (I recommend letting it rest for 10 mins. though before serving). 


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