Prosciutto and Provolone Stuffed Chicken with Lemon Wine Sauce is fancy enough to serve to company, but easy enough to make on a weeknight. A delicious pan sauce of wine, lemon and capers makes the dish extra special. And as an added bonus, it is ready in about 30 minutes.
why I love chicken stuffed with prosciutto
Do you kids help out in the kitchen? Over the years, my daughters and son have inspired many of the recipes that I created. Mac and cheese bites, Chicago style stuffed pizza and patty melts are just a few family favorites made from ideas my kids provided.
I stumbled upon this oldie, (I first made this one over 7 years ago!) but a goodie. My son originally saw something similar to this prosciutto stuffed chicken on a cooking show oh way back when.
I updated the recipe directions to streamline the prep and cooking to about 30 minutes. I snapped some new photos and added a video so you can follow along as I cook. It's like we are spending time together in the kitchen.
the ingredients
- boneless and skinless chicken breasts
- prosciutto
- sliced provolone cheese
- scallions
- kosher salt
- freshly ground pepper
- all purpose flour
- salted butter
- olive oil
- white wine ~ Chardonnay, Sauvignon Blanc, and Pinot Grigio are good options
- reduced sodium chicken stock
- Dijon mustard
- lemon
- capers
When I am developing recipes for my personal chef clients and my family I have a few criteria --
- 1. easy
- 2. delicious
- 3. unique
- 4. relatively healthy
- 5. ingredients are readily available at my local grocery store
This recipe checks all the boxes.
recipe details
- To easily stuff the chicken breasts, slice them horizontally and open them each like a book. No pounding for this stuffed chicken recipe.
- Just layer provolone cheese, salty prosciutto and a few sprinkles of thinly sliced scallions on the chicken. Fold over the chicken and it's on to the next step.
- Make sure to season the chicken and dredge the stuffed chicken breasts in a little flour. This helps the chicken achieve a beautiful golden brown when it gets a quick sauté in a saucepan.
- Finish baking the chicken for about 10 minutes in the oven.
- A quick pan sauce of chicken stock, wine, Dijon mustard, and lemon juice keep the chicken nice and juicy.
more 30 minute dinner recipes
- 30 Minute Parmesan Pasta and Peas with Sweet Italian Sausage
- Cheesy Ham and Potato Soup
- Summer Vegetable and Bean Chili
- Creamy Tomato Pasta
just one more thing
Also, if you make this delicious baked and stuffed chicken breast recipe, I'd love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Prosciutto and Provolone Stuffed Chicken with Lemon Wine Sauce
Ingredients
- 4 boneless and skinless chicken breasts 6 ounces each
- 4 thin slices prosciutto
- 4 slices provolone cheese
- 2 scallions thinly sliced, plus more for garnish
- kosher salt
- pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 3 tablespoons salted butter divided
- 1 tablespoon olive oil
- ¼ cup white wine Chardonnay, Sauvignon Blanc, or Pinot Grigio
- 1 ½ cups reduced sodium chicken stock
- 1 teaspoon Dijon mustard
- ½ the juice of a lemon
- 1 tablespoon capers
Instructions
- Preheat oven to 350 degrees.
- Place chicken breasts on a work surface and slice horizontally making sure not to cut all the way through. Open each chicken breast like a book.
- Top each chicken breast with 1 slice each of prosciutto and provolone cheese.
- Sprinkle with some of the scallions
- Fold each chicken breast in half.
- Sprinkle with kosher salt and pepper
- Place about ¼ cup of flour in a shallow dish. Dredge each stuffed chicken breast in the flour.
- Heat a large sauté pan over medium high heat. Add 1 tablespoon each of butter and olive oil. Add the stuffed chicken to the pan.
- Sauté the chicken for about 3 to 4 minutes per side or until golden brown. Remove chicken from pan and place in a baking dish.
- Bake in oven for about 10 to 12 minutes or until the chicken is cooked through.
- While the chicken baked, make the sauce. In the same sauté pan over medium high heat, add the remaining butter. When it has melted and begins to sizzle, add the flour and whisk to combine.
- Add in the wine and cook for about 1 minute. Whisk in the stock, mustard, and lemon juice. Continue whisking until the sauce slightly thickens.
- Stir in the capers.
- Remove chicken from oven and place on a serving platter. Drizzle with the sauce and sprinkle with the sliced scallions.
Video
Notes
- To easily stuff the chicken breasts, slice them horizontally and open them each like a book. No pounding for this stuffed chicken recipe.
- Just layer provolone cheese, prosciutto and a few sprinkles of thinly sliced scallions on the chicken. Fold over the chicken and it's on to the next step.
- Make sure to season the chicken and dredge the stuffed chicken breasts in a little flour. This helps the chicken achieve a beautiful golden brown when it gets a quick sauté in a saucepan.
- Finish baking the chicken for about 10 minutes in the oven.
- A quick pan sauce of chicken stock, wine, Dijon mustard, and lemon juice keep the chicken nice and juicy.
Rebecca says
One of my favorites! Decadent but easy.
Amy Casey says
Fabulous! So glad you enjoy my recipe Rebecca 🙂