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Chicken and prosciutto rolls recipe

Chicken and prosciutto rolls recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A highly flavoursome chicken dish. Serve with a side salad, rice or potatoes.

34 people made this

IngredientsServes: 8

  • 8 skinless, boneless chicken breast fillets, pounded thin
  • 3 tablespoons olive oil, divided
  • salt and black pepper to taste
  • 285g frozen chopped spinach, thawed and drained well
  • 8 slices thinly sliced prosciutto
  • 8 slices mozzarella cheese
  • 40g Parmesan cheese, freshly grated
  • 375ml dry white wine

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Brush each chicken breast with olive oil and season with salt and pepper.
  2. Squeeze excess water out of the frozen spinach, then season with olive oil, salt and pepper.
  3. Place 1 slice of prosciutto, 1 slice of mozzarella and a thin layer of spinach on each chicken breast, then sprinkle over Parmesan.
  4. Beginning at the short, tapered end, roll up each chicken beast and secure with a cocktail stick.
  5. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Place chicken in the frying pan, then pour in wine. Cook, turning the chicken, until the wine evaporates and the chicken is cooked through and its juices run clear, about 20 minutes.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (30)

by SarahLovesBroccoli

I am actually rating my version of this recipe. I bought thin cut chicken breasts, rolled them up with FRESH spinach, proscuitto, provalone and 1 basil leaf (under the spinach so it soaks into the chicken). I rolled them in breadcrumbs, secured them with toothpicks and browned the outside in olive oil and garlic. Then I put them into a baking dish, poured in the garlicky olive oil from the pan added about a tablespoon of butter, tore up a couple of sage leaves, poured in some white wine, covered the pan and baked them for about 20 minutes and then uncovered for 10. Awesome, awesome. It was one of the best things I have ever made. The sage made it.-24 Apr 2007

by WINNA

I served this at our backyard party. Everyone LOVED it. I layered the ingredients instead of making rolls. I baked it in the oven. It was wonderful! Thanks for a great recipe!!!-05 Sep 2005

by Bella J.

I used this recipe as a gude and made the following modifications.Flattened chicken breast as suggested, placed proscitto on top, placed some fresh baby spinach leaves on top and then mozzarrella cheese. I then rolled them up, spayed some oil on top, then squeezed a little lemon juice on top and sprinked parmasen cheese on top. I didnt have wine or provolone. Still tasted great. Will also add some cooked capsicum slices next time.I baked them in the oven at 180 C for 40 minutes. I didn't-22 Jan 2006


Cheese and Prosciutto Stuffed Chicken Breasts

This post may contain affiliate links. Please read my disclosure policy.

These Stuffed Chicken Breasts are an impressive dish for a Sunday night dinner or a Holiday. These breasts are stuffed with cheese, prosciutto, basil and sun dried tomatoes. Totally delicious chicken rolls with a surprise filling.


Recipe Summary

  • ¼ cup dry white wine
  • 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 4 medium skinless, boneless chicken breast halves (about 1 pound total)
  • 4 thin slices prosciutto (about 1 ounce total), trimmed of fat
  • 2 ounces fontina cheese, thinly sliced
  • ½ 7 ounce jar roasted red sweet peppers, cut into thin strips (about 1/2 cup)
  • Fresh thyme (optional)

For sauce, in a small bowl combine wine and the 2 teaspoons fresh or 1/2 teaspoon dried thyme. Set aside.

Place a chicken piece between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Repeat with remaining chicken pieces.

Place a slice of prosciutto and one-fourth of the cheese on each chicken piece. Arrange one-fourth of the roasted pepper strips on cheese near bottom edge of chicken. Starting from bottom edge, roll up jelly-roll style secure with wooden toothpicks. (At this point, chicken may be individually wrapped in plastic wrap and refrigerated up to 4 hours.)

Grill chicken on the rack of an uncovered grill directly over medium heat for 15 to 17 minutes or until chicken is tender and no longer pink, turning to cook evenly and brushing twice with sauce. Garnish with additional fresh thyme, if desired. Makes 4 servings.


Chicken and prosciutto rolls recipe - Recipes

These take a little work, but not an inordinate amount of time for what you get when they're done.

Put the chicken breast on the cutting board, cover it with a piece of plastic wrap or waxed paper and pound it out into an even thickness of about a quarter of an inch. Place a slice of Swiss cheese (two, if they're square) in the middle of the chicken and then put a layer of spinach. If you're using goat cheese, mix the cheese and spinach together and then spread the mixture on top of the chicken. Roll the chicken breast up like a jelly roll, tucking in the sides to seal it. Wrap one slice of prosciutto long ways around the chicken and the other sideways so the roll is enclosed. Repeat for all four breasts.

Heat 2-3 tablespoons of olive oil in a skillet and cook the chicken rolls over medium heat, turning about every three minutes until prosciutto is crispy and chicken is done.

Serves 4. (I think it would go really well with the brussels and berries.

Posted by don't eat alone at 6:07 PM    

6 Comments:

Milton,
Substitute question: I'm allergic to spinach. What could I use instead? Maybe bok choy?

I would say use whatever greens you love. Swiss chard would also be a good substitute.

Hi Milton
This recipe sounds great! Sounds fun for a simple dinner party. However as I'm English I have no idea what a jelly roll is. Please could you explain.
Thanks

My comment came up as anonymous for some reason even though I typed myself in - hopeeternal.wordpress.com

Basically what I mean is roll it up into a coil. (I'm trying to think of an English equivalent.)

Thanks Milton. Thought that might be what you meant. Something like a Swiss Roll (do you have those) - a long thin sponge cake rolled round jam or another filling.
Will give it a go!
Blessings
hopeeternal


Is Prosciutto Wrapped Chicken Healthy?

Yes, prosciutto wrapped chicken is healthy. Chicken breasts are low carb, low fat and packed with protein. The chicken is also a great source of calcium and phosphorus. There are small amounts of minerals and vitamins in prosciutto, including iron, vitamin b-12 and protein.

Of course, making the chicken wrapped in prosciutto and including honey means that this is no longer a low fat or low carb dish. But, the myth of “fat is bad” has been dispelled, so I don’t consider low fat foods to be the picture of healthy. The amount of honey in this prosciutto wrapped chicken recipe is small, so it’s not much sugar per serving.

Most importantly, honey glazed chicken with prosciutto is unprocessed, made with natural ingredients, so that’s healthy in my book!


RECIPE: Prosciutto-Wrapped Chicken

Need a new meal idea to make on a chilly weeknight? This mouthwatering Prosciutto-Wrapped Chicken serves 4 people in about 45 minutes of prep & cook time.

Once you start digging in, don’t forget to pair your chicken dish with a glass of CDP or CDR from the current Weekly Tasting set, Compare Wines from the Rhone Region.

But let’s start with cooking. Here’s everything you’ll need:

Ingredients:

  • 4 boneless skinless chicken breasts
  • 8 ounces ricotta cheese
  • 2 tbsp fresh sage, minced
  • 1 egg
  • Kosher salt
  • Freshly ground black pepper
  • 8 – 12 slices prosciutto
  • 4 tbsp butter, divided
  • 1 clove garlic, minced
  • 1 shallot, diced
  • 1/4 cup chicken stock
  • 1 tbsp parsley, chopped
  • Juice of 1/2 lemon
  • Pinch of crushed red pepper flakes

Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Using a small knife, make an incision in the top rounded end of a chicken breast. Try to cut through the center to form a pocket for the stuffing without tearing the sides.
  3. In a small bowl, combine the ricotta, sage and egg. Then season with salt and pepper. Use a spoon to stuff the chicken breasts with the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breasts.
  4. Roll prosciutto around each stuffed breast and place seam side down. Season with salt and pepper.
  5. Melt 1 tablespoon of butter in a large cast iron pan over high heat. Sear the chicken, seam side down, for about 2 minutes. Then flip the chicken and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
  6. Remove the chicken from the pan, add garlic and shallots and cook over medium-high heat for 1 minute. Add the chicken stock and cook until reduced by half, then add the remaining butter. Add the parsley, lemon juice and pepper flakes. Season to taste with salt and pepper.

Take a seat at the table, enjoy your meal, and pop open a bottle of CDP or CDR from the current Weekly Tasting. Cheers!

Comments

I love WTSO and have enjoyed a number of the recipe pairings too!
How I wish you had an easy option to print them!
Any suggestions?

Hi Cathleen, we’re so glad to hear you’ve been enjoying our recipes! If you’ve purchased the corresponding Weekly Tasting set, all recipes are stored in your Weekly Tasting Cellar. If not, you can still enjoy and print directly from your browser by going to Settings > Print or hitting Ctrl + P at the same time. If you’re continuing to have trouble, feel free to email us at [email protected] for the recipes you’re interested in and we can send you a PDF version. Hope this helps!

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Chicken Mozzarella ala Parma

This is the appropriate name that my husband has come up with for this easy to assemble recipe since two of the three main ingredients come from Italy.

Directions:

The next assembly steps are so simple.

Just cut slices of the fresh mozzarella cheese and put appropriately sized pieces onto the chicken folding the top back over it as these photos demonstrate.

Chicken pieces awaiting the next step of preparation.

The next step is to simply roll the chicken and mozzarella in the paper thin slices of the prosciutto. One slice of prosciutto per chicken piece is more than sufficient.

Prosciutto-wrapped chicken stuffed with fresh mozzarella

Place on baking sheets sprayed with Pam or lightly greased with some other product and place in a pre-heated 350 degree oven for 20 minutes or until it is done.

When serving to a plate be sure and use all of any mozzarella cheese that oozes out of the chicken. It is delicious!

Ready to be baked in the oven

Be prepared for rave reviews from your family and friends when you make this simple 30-minute recipe using these simple but delicious ingredients.

Serve with accompanying vegetables and perhaps a starch of your choice as well as a crisp fresh salad for a nutritious and wholesome meal. Risotto and baked asparagus would be a good suggestion. But I&aposll leave the rest of the meal up to you to complete.

I hope you enjoy this chicken entrພ recipe with definite Italian flair as much as we and our friends do! Buon appetito!


Recipe Summary

  • 1 (8 ounce) package reduced-fat cream cheese
  • ½ cup minced red onion
  • 3 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves
  • 8 slices prosciutto
  • 8 leaves fresh basil
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup white wine (Optional)
  • 2 cups chicken broth

Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.

Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low simmer for a few more minutes. Return the chicken breasts to the skillet, and cover cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Prosciutto-Wrapped Mozzarella Chicken Rolls

Rinse the chicken breasts and pat dry. Cut a pocket in the chicken with a sharp knife. Mix the lemon juice with 3 tablespoons olive oil, 1 teaspoon thyme, salt and pepper. Pour this mixture over the chicken. Mix the meat with the marinade thoroughly and let stand for about 2 hours in the refrigerator.

Drain the mozzarella and cut into small cubes. (Set aside remaining marinade) Fill the breasts with the mozzarella cubes. Season lightly with salt and pepper. Stuff each breast with 3-4 sage leaves and wrap with the slices of prosciutto.

Heat 3-4 tablespoons oil in a saute pan and cook the chicken (seam side down first). Add the chicken stock. Reduce the heat, cover, and simmer over low heat for about 10 minutes. After about 5 minutes of cooking, drizzle with the remaining marinade.

Rinse the tomatoes and add to the pan. Cook 3-4 minutes.

Cut the rolls in half, and drizzle with the reduced pan sauce. Serve with the cooked tomatoes.


The ingredients for prosciutto stuffed chicken

  • boneless and skinless chicken breasts
  • prosciutto
  • provolone
  • scallions
  • kosher salt and freshly ground pepper
  • all purpose flour
  • butter
  • white wine

When I am developing recipes for my personal chef clients and my family I have a few criteria &mdash

  • 1. easy
  • 2. delicious
  • 3. unique
  • 4. relatively healthy
  • 5. ingredients are readily available at my local grocery store

and this recipe checks all the boxes.


Grilled Chicken Involtini with Prosciutto and Basil

Until recently, I’d never heard of an involtini.

What in the world was an “involtini,” I’d wondered? It sounded like an electrical device!

As it turns out, it’s now one of my new favorite words.

What is an involtini? It’s an Italian word for a small bite of food consisting of an outer wrapper with some sort of filling inside.

Also known as a roulade or Swiss roll, it’s a traditional European type of appetizer. Involtini is made with a wrapper of meat, poultry, seafood, or vegetables, with different fillings like cheese, vegetables, cured meats, and nuts.

This Grilled Chicken Involtini with Prosciutto and Basil recipe consists of thinly sliced seasoned chicken breasts rolled together with prosciutto, provolone cheese, and basil. It’s served on a bed of marinara sauce with fresh basil.

Believe me when I tell you, IT’S DELICIOUS. And my 11-year-old daughter pronounced it her new favorite dish.

Here are the ingredients for this recipe:

I found thin-cut chicken breasts at my local grocery store that worked perfectly for this recipe. In total, I probably spent about $20 on this recipe, and it was worth every penny, it’s so decadent and delicious.

As a side dish, I bought a frozen bag of Flav-R-Pac Roasted Red Potatoes and Vegetables Blend, they paired really nicely with the chicken rolls.

I hope you and your family enjoy this involtini recipe as much as we did.