Lunch / Dinner
Italian Stuffed Chicken
Stuffed with Italian flavor, these chicken breasts are dressed to impress — and they’re easier than you might think.
Stuffed chicken breasts sound like a fancy concept, but they’re actually easy to make — and no matter what, they’re bound to look impressive. For this recipe, there’s no need to pound or roll the chicken breasts. Making sure to use a sharp knife, cut pockets in the breasts, then line them with prosciutto to help reinforce the chicken so it doesn’t tear before adding the fi lling.
Ingredients
PREPARE:
COMBINE:
LINE:
COAT:
Test Kitchen Tip
When cutting pockets in the chicken, use small motions, moving just the knife tip for a wide pocket with a small opening that won’t leak filling
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
Prepare chicken breasts for stuffing by slicing lengthwise to create a pocket. Take care not to slice all the way through. Season inside each pocket with salt and pepper.
Combine spinach, tomatoes, shallot, Parmesan, basil, garlic, and pepper flakes in a bowl.
Line each chicken pocket with a piece of prosciutto. Stuff pockets with about ¼ cup filling. Close pockets with toothpicks to keep filling contained.
Coat chicken breasts with lemon juice, then brush with oil. Season chicken with salt and pepper.
Grill chicken, covered, until an instant-read thermometer inserted in the thickest part registers 165°, 4–5 minutes per side.
Cut pockets about two thirds the length of the chicken breasts, then line the pockets with prosciutto.
So it stays in the pockets, add no more than ¼ cup spinach mixture, stuffing it between prosciutto layers.
So the filling doesn’t spill out during grilling, secure it with toothpicks across the pockets.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 389
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 135mg 45%
Sodium 945mg 39%
Carbs 8g 2%
Fiber 2g 8%
Protein 49g
*Percent Daily Values are based on a 2,000 calorie diet.