Stuffed Boneless Chicken Breasts - Two Variations (Classic Prosciutto Cotto & Mediterranean)

Love What UEAT
Oct 19
3 min read

Updated: Nov 27

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Stuffed Boneless Chicken Breasts - Two Variations (Classic Prosciutto Cotto & Mediterranean)

Are you looking for new chicken dinner ideas? Stay tuned! We have a couple of simple, easy, and delicious ideas for you. In this post, I’ll show you two stuffing choices: one classic style and the other Mediterranean. Both are equally delicious in their own way!

Stuffed chicken breasts are loaded with savory flavors, and the filling options are almost endless. By stuffing the chicken breasts yourself, you can save money. Who doesn’t like saving money? When cooked, these chicken stuffed breasts pair beautifully with a variety of side dishes. Think rice, salad, vegetables, potatoes, pasta, and so much more!

Ingredients

For 6 Boneless Chicken Breasts

Classic Style Stuffing (for 3 chicken breasts)

1/4 yellow bell pepper (julienne sliced)
1/4 red bell pepper (julienne sliced)
1/4 orange bell pepper (julienne sliced)
6 slices provolone cheese
6 slices prosciutto cotto (Italian cooked ham)
3 cups (about 2 handfuls) spinach

Seasoning Mixture:

2 tbsp (30 ml) paprika
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) black pepper
Twine for wrapping

Mediterranean Style Stuffing (for 3 chicken breasts)

1 small zucchini (cut into half moons)
1 small tomato (cut into half moons)
1 small red onion (cut into half moons)

Directions: Classic Style Stuffing

Rinse and pat dry the spinach and peppers. Slice the peppers into julienne strips.
Trim off any extra fat and nerves from the chicken breasts.
Lay the breasts on a tray lined with paper towels. Pat them dry with extra paper towels.
On a chopping board, slice the breasts horizontally. Place your hand flat on top. Use a sharp knife to slice into one side, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through.
Open the breast to resemble a butterfly.
Rub a bit of the spice mixture onto the chicken.
Add some bell peppers, 2 slices of provolone cheese, 2 slices of prosciutto cotto, and top off with some spinach leaves.
Roll tightly, ensuring that the stuffing remains inside. Tuck in any stuffing that might be peeking out.
How to Twine and Tie: Roll out a long piece of twine. Slide it under the chicken breast lengthwise, then wrap it around the breast. Finish by making a knot.

10. Rub a bit more of the spice mixture on top.

11. Repeat these steps with the remaining 2 breasts.

Directions: Mediterranean Style Stuffing

Rinse and pat dry your zucchini and tomato.
Cut the zucchini, tomato, and red onion into half moons.
Trim off any extra fat and nerves from the chicken breasts.
Lay the breasts on a tray lined with paper towels. Pat them dry with extra paper towels.
On a chopping board, cut about 4-5 vertical slits, approximately 1” - 1 1/2” (2.5cm-3.8cm) apart. Be careful not to slice all the way through.
Tip: As a guideline, place two ends of wooden spoons on each side of the chicken breast. Once you hit the wooden spoons with your knife, it’s time to stop cutting.
Stuff each slit with 2-3 slices of zucchini, tomatoes, and red onions.