Prosciutto and Mozzarella Stuffed Chicken tastes like a meal you’d get from a fancy Italian restaurant; drizzled with a reduction of balsamic vinegar and fig preserves, this dish is the perfect combination of sweet and savory.
All about this dish
Stuffing chicken is such a great way to change up your regular dinner rotation. The possibilities are endless when it comes to stuffing chicken; one of my favorite recipes is my cordon bleu rollups, which features breaded chicken rolled up with ham and Swiss cheese.
When chicken is stuffed with cheese and then baked, it makes the inside deliciously gooey when you cut into it. It’s just a great way to enjoy chicken instead of just eating plain old chicken breast.
I am not kidding when I say how easy this recipe is to prepare, and the chicken comes out so juicy when prepped this way. The best part about this dish is that it looks really complex and impressive, but it’s easy enough for a weeknight dinner.
The saltiness of the prosciutto and the cheese mixed with the sweetness of the figs makes a dynamite flavor combination. This is perfect to serve to guests, or just to enjoy with your family.
The first time I made this dish was actually during quarantine last year; I was using what I had on hand, and came up with this. Sometimes when you shop your fridge, the best ideas are born.
When I make this dish, I like to serve it with potatoes and a veggie. I really enjoy that flavor combination, and it makes a perfectly well-rounded meal.
What you’ll need to make prosciutto and mozzarella stuffed chicken
Here is the ingredient list for this recipe:
- chicken breast
- kosher salt
- fresh cracked pepper
- dried thyme
- prosciutto di parma
- fat free mozzarella
- fig preserves
- balsamic vinegar
- reduced sodium chicken broth
How to prepare the chicken
To prepare the stuffed chicken, slice two large chicken breasts (about 1 lb total weight) into four slices.
Season the slices with the salt, pepper and thyme all over. Then, lay a slice of prosciutto on each piece of chicken, followed by a tablespoon of mozzarella at the base of each piece of chicken. Then, roll each piece of chicken up. Secure each roll up with toothpicks.
Preheat the oven to 375F. Spray a baking dish (like a glass Pyrex dish, or similar) with olive oil spray. Lay the roll ups in the dish, and spray the tops with more olive oil spray.
Bake the chicken for 30 minutes or until fully cooked through.
Put the broiler on for 2-3 minutes to make the tops of the chicken golden.
How to make the reduction
To make the reduction, simply combine all of the ingredients in a small saucepan and bring them to a boil. Boil then for about five minutes, or until the liquid is reduced and thick. Then, spoon it over the cooked chicken rollups.
To put it all together, place the chicken rollups on a platter and drizzle with the reduction.
Prosciutto and Mozzarella Stuffed Chicken
- baking dish
- 1 lb chicken breast, sliced into four pieces
- 1/2 tsp kosher salt
- ¼ tsp pepper
- ¼ tsp dried thyme
- 4 slices prosciutto di parma
- 4 tablespoons fat free mozzarella
- 2 tablespoons fig preserves
- 2 tablespoons balsamic vinegar
- ¼ cup reduced sodium chicken broth
- 1/4 tsp kosher salt
- Preheat the oven to 375F.
- Slice the chicken into four pieces.
- Season both sides of the chicken with salt, pepper and thyme.
- Lay a slice of prosciutto on each piece of chicken, and 1 tablespoon of mozzarella at the bottom of each piece chicken.
- Roll each piece of chicken up tightly and secure with toothpicks.
- Spray a baking dish and the tops of the chicken rollups with olive oil spray.
- Bake for 30 minutes. Broil for 2-3 minutes to get the tops of the chicken golden brown.
- To make the reduction, add the preserves, balsamic and broth and mix together.
- Boil until it comes together and reduces slightly, approximately five minutes.
- Top the cooked chicken with the sauce.
- Blue and Purple Plans:
- 3 WW points for 1 rollup
- 5 WW points for 2 rollups
- Green Plan:
- 4 WW points for 1 rollup
- 7 WW points for 2 rollups
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