Best 7 Stuffed Chicken Breast Wrapped In Sage And Prosciutto Recipes

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Indulge in the delectable Stuffed Chicken Breast Wrapped in Sage and Prosciutto, a culinary masterpiece that harmonizes tender chicken, savory stuffing, aromatic sage, and salty prosciutto. This dish tantalizes the taste buds with its symphony of flavors and textures. Explore variations of this classic recipe, including a tantalizing Spinach and Goat Cheese Stuffed Chicken Breast, a hearty Mushroom and Sausage Stuffed Chicken Breast, and a delightful Chicken Cordon Bleu Stuffed Chicken Breast. Each recipe offers a unique twist, ensuring an unforgettable dining experience.

Let's cook with our recipes!

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA



Sage & Prosciutto Chicken Saltimbocca image

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Steps:

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.

PROSCIUTTO-WRAPPED CHICKEN BREAST



Prosciutto-Wrapped Chicken Breast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
  • Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
  • Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
  • Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
  • Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
  • Slice the chicken and serve with the sauce over the top.

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

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

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken with Prosciutto and Sage image

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Steps:

  • In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g

STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO



Stuffed Chicken Breasts Wrapped in Sage and Prosciutto image

Make and share this Stuffed Chicken Breasts Wrapped in Sage and Prosciutto recipe from Food.com.

Provided by Pom Pom

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 large chicken breasts (about 170 to 200 g or 6 to 7 oz)
8 sage leaves
75 ml ricotta cheese (5 tablespoons)
8 slices prosciutto di Parma
4 teaspoons olive oil
8 fresh thyme sprigs
sea salt
black pepper

Steps:

  • Cut deep slit along one side of each chicken breast and open it out like a book.
  • Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
  • Lay 2 prosciutto slices on cutting board, overlapping them slightly.
  • Put a sage leaf in middle and lay an open chicken breast on top.
  • Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
  • Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
  • Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
  • Place roasting pan in oven and set it to preheat to 180c (350F).
  • Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
  • Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
  • Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
  • Serve with steamed greens and light mashed potatoes or a zesty couscous.

Nutrition Facts : Calories 321.3, Fat 20.3, SaturatedFat 6, Cholesterol 102.2, Sodium 106.9, Carbohydrate 0.6, Sugar 0.1, Protein 32.3

PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES



Prosciutto skewered chicken with fried sage leaves image

This succulent chicken dish makes a great Saturday night treat for two

Provided by Good Food team

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp plain flour
1 tbsp olive oil
handful of sage leaves
25g butter
150ml dry white wine
4 tbsp double cream or crème fraîche
cooked pasta , to serve

Steps:

  • Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
  • Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
  • Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium

Tips:

  • To ensure even cooking, use a meat mallet to flatten the chicken breasts to an even thickness before stuffing them.
  • For a crispy outer layer, sear the chicken breasts in a hot skillet before transferring them to the oven to finish cooking.
  • Use a variety of fillings to create different flavor combinations. Some popular options include spinach and feta, sun-dried tomatoes and pesto, or mushrooms and Swiss cheese.
  • If you don't have sage leaves or prosciutto on hand, you can substitute other herbs or cured meats. For example, rosemary or thyme would be good substitutes for sage, and Serrano ham or bacon would be good substitutes for prosciutto.
  • Serve the stuffed chicken breasts with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

Stuffed chicken breasts wrapped in sage and prosciutto are a delicious and elegant main course that is perfect for a special occasion. With a crispy outer layer and a tender, flavorful interior, these chicken breasts are sure to impress your guests. The sage and prosciutto add a unique flavor that elevates the dish, and the stuffing provides a moist and flavorful center. Serve these chicken breasts with your favorite sides for a complete and satisfying meal.

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