Prosciutto Stuffed Chicken Breasts


  • 4 boneless chicken breasts, butterflied
  • 1/4 pound prosciutto, thinly sliced
  • 4 large basil leaves
  • All-purpose flour
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/2 cup white wine

To Make:

Divide the prosciutto into four portions. Stuff each chicken breast with a basil leaf and a portion of the prosciutto. Fold the chicken breast together and press firmly

Place about 1 cup of flour in a shallow dish and season with salt and pepper. Dredge each piece of chicken and set aside

Heat the oil and butter over medium heat then add the chicken, cooking about 5 minutes per side, or until done.

De-glaze the pan with the wine and use the sauce to top the chicken. Serves 6

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Posted in Chicken, Dinner.