Best 4 Pan Fried Stuffed Chicken With Prosciutto Mozzarella And Basil Recipes

Prepare to tantalize your taste buds with our delectable Pan-Fried Stuffed Chicken with Prosciutto, Mozzarella, and Basil. This culinary masterpiece combines the savory flavors of prosciutto, the creamy texture of mozzarella, and the aromatic freshness of basil, all wrapped within tender chicken breasts. Pan-frying the chicken creates a golden, crispy exterior while maintaining its juicy and flavorful interior.

In addition to the main recipe, we'll also guide you through variations that cater to different dietary preferences and flavor profiles. Discover the vegetarian-friendly Stuffed Bell Peppers with Rice and Vegetables, bursting with vibrant colors and textures. For those seeking a low-carb option, the Stuffed Portobello Mushrooms with Spinach and Feta provide a hearty and satisfying meal.

If you're craving a classic comfort food with a twist, the Stuffed Shells with Ricotta and Spinach offer a delightful combination of creamy ricotta, tender spinach, and flavorful marinara sauce. And for a unique and flavorful dish, the Stuffed Chicken with Chorizo and Manchego will transport you to the vibrant streets of Spain with its spicy chorizo and rich Manchego cheese.

With detailed instructions and helpful tips, these recipes will empower you to create restaurant-quality stuffed dishes in the comfort of your own kitchen. Whether you're a seasoned cook or just starting your culinary journey, you'll find inspiration and deliciousness within these pages.

Here are our top 4 tried and tested recipes!

CHEESE AND PROSCIUTTO STUFFED CHICKEN BREASTS

Cheese and Prosciutto Stuffed Chicken Breasts image

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.

Provided by Joanna Cismaru

Categories Appetizer Dinner Lunch Main Course

Time 1h20m

Number Of Ingredients 8

Ingredients

2 chicken breast (skinless and boneless)
¼ cup cream cheese (I used spreadable garlic and herb cream cheese)
4 slices prosciutto (thinly sliced)
2 tablespoon sun-dried tomatoes (packed in oil, chopped)
6-12 leaves basil
2 tablespoon olive oil
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Steps:

Preheat oven: To 450 F degrees.
Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.

Nutrition Facts : ServingSize 1 breast, Calories 394 kcal, Carbohydrate 6 g, Protein 29 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 99 mg, Sodium 681 mg, Fiber 1 g, Sugar 4 g

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO

Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Provided by Bibi

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL

Grilled Chicken Breast Stuffed with Prosciutto and Basil image

Categories Chicken Mustard Kid-Friendly Quick & Easy Mozzarella Basil Summer Grill/Barbecue Prosciutto Gourmet Small Plates

Yield Makes 2 Servings

Number Of Ingredients 5

Ingredients

2 prosciutto slices
1 teaspoon coarse-grained mustard
8 fresh basil leaves
1/4 cup freshly grated mozzarella
1 skinless boneless whole chicken breast, halved (about 1 pound)

Steps:

Prepare grill.
On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)

PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL

Pan-Fried Stuffed Chicken With Prosciutto, Mozzarella and Basil image

This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.

Provided by Hey Jude

Categories Chicken Breast

Time 41m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breast halves
4 small slice prosciutto or 4 small smoked ham
2 ounces fresh mozzarella cheese, cut into 4 slices
8 basil leaves, plus
1/4 cup thinly sliced basil leaves
2 teaspoons olive oil
1/2 cup chicken broth
2 tablespoons honey mustard
1 garlic clove, minced

Steps:

Heat oven to 350°.
Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
Transfer chicken to a baking pan.
Bake until chicken is cooked through, about 15-18 minutes.
Transfer to a platter.
Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.

Tips:

Make sure the chicken breasts are evenly pounded to a uniform thickness. This will help them cook evenly.
If you don't have a meat mallet, you can use a rolling pin or even the bottom of a heavy saucepan to pound the chicken breasts.
Don't overcrowd the pan when cooking the chicken breasts. If you do, they won't brown properly and will be more likely to steam.
Cook the chicken breasts over medium heat until they are cooked through. This will help prevent them from drying out.
To check if the chicken breasts are cooked through, insert a meat thermometer into the thickest part of the breast. The internal temperature should read 165 degrees Fahrenheit.

Conclusion:

Pan-fried stuffed chicken with prosciutto, mozzarella, and basil is an easy and delicious dish that is perfect for a weeknight meal. The chicken breasts are pounded thin and then stuffed with a flavorful mixture of prosciutto, mozzarella, and basil. The chicken breasts are then pan-fried until they are cooked through and golden brown. This dish is sure to be a hit with your family and friends!