This Prosciutto & Mozzarella Stuffed Chicken oozes melty mozzarella and crisp prosciutto all wrapped up with juicy chicken cutlets sitting in a brown butter, white wine, and sage sauce!

Chicken Cutlets stuffed with Mozzarella and slices of parma ham is a delicious chicken dish that while seeming difficult, is easy and completely underrated! Like a cross between cordon bleu and saltimbocca, the flavor is salty and cheesy with a white wine and sage sauce.

The thin chicken breast gets stuffed, rolled, and secured closed and out of a small pocket, oozes mozzarella cheese and crisp prosciutto di parma.

Stuffed chicken breast might be tricky on your first attempt, but after a while you’ll get the hang of it. Just think of all the different combinations you can stuff them with!

Before stuffing and rolling, boneless chicken breasts get butterflied into cutlets if you don’t already have cutlets, then seasoned all over with mixed herbs & Italian seasoning. Then simply lay a slice of prosciutto over top with some cubes of mozzarella and slices of garlic. Roll up your chicken, secure with a toothpick, and voila!

Then, these get cooked in a frying pan large enough to fit all 6 rolled cutlets with a bit of olive oil and seared on the side of each chicken breast. Afterwards, you’ll create a pan sauce that features brown butter, white wine, and sage leaves that pairs so perfectly with the chicken!

This is a great recipe to make on the weekends since it is a little bit more intense, but by all means, if you have the time to make it during the week, you’ll be in for a delicious weeknight dinner!

INGREDIENTS

Some ingredients you’ll need to make this dish:

Chicken cutlets or breasts – It will be easier to work with chicken cutlets since you’ll need to slice your chicken breasts to be thin otherwise. But if all you have are chicken breasts, you’ll just butterfly them to cut them in half.

Prosciutto – Fresh, thin sliced, prosciutto will taste the best.

Mozzarella – Use low-moisture mozzarella, like off the block or fresh mozzarella. Note that shredded mozzarella won’t work here because it will fall out and mozzarella slices won’t work either because they don’t roll as easily.

Spices & Herbs – You’ll make a spice blend to season the chicken breasts with of oregano, garlic powder, pepper, and a pinch of salt

White wine – You can use anything from a pinot grigio, chardonnay, or a sauvignon blanc. Just stay away from sweet wines like a Riesling.

HOW TO MAKE

Making these stuffed chicken cutlets may seem complicated, but it’s actually pretty simple. Here’s the breakdown:

Step 1: Prep your chicken. Butterfly any thick chicken breasts into chicken cutlets. You can do this by taking a sharp knife and cutting horizontally into the chicken, starting with the thickest part of the breast. You can trim chicken breast fillets of any excess fat as well.

Step 2: Season the chicken. Make a spice blend with the salt, black pepper, oregano, and garlic powder in a small bowl. Season both sides of your chicken breast with the spice blend.

Step 3: Stuff the chicken cutlets. On a cutting board, lay out your chicken cutlets and lay 1-2 slices of the prosciutto over top, depending on the size of the chicken. In the middle of the chicken breast, place about 2 mozzarella slices or cubes, and 2 slices of garlic.

Step 4: Close chicken. Roll up the chicken cutlet starting with the side closest to you. Secure it closed by threading a toothpick through one end of the cutlet and into the opposite side.

You may need a couple of toothpicks to create an x across each other so that it's really secure. Doing this the first time is tricky, but eventually, you’ll get the hang of it. Leave your rolled-up chicken cutlet to the side and repeat with the rest of the chicken breasts.

Step 5: Cook chicken cutlets. Once all your chicken cutlets are rolled up, heat a large skillet on medium heat and add a little oil. Once it’s hot, add all of your rolled-up chicken cutlets to the pan.

You’ll sear for a total of 9-13 minutes of cooking time, flipping every 3 minutes to a different side (there will be about 3 sides created). The chicken will start to turn golden brown. Lower the heat if it’s browning too quickly. Rest the chicken in a warm place when finished, like under some foil.

Step 6: Create the sauce. Add the butter to a cooled pan. Turn back up to medium and add the garlic cloves and sage leaves.

Once the sage leaves start to crisp a bit, deglaze the pan with the white wine and let simmer for a couple of minutes. Whisk together the chicken broth and cornstarch right in the measuring cup. Pour the mixture into the sauce and stir together well.

Step 7: Finish the dish. Place the rolled-up chicken breasts back into the pan and spoon the sauce all over. Once the sauce has thickened, turn the heat off, plate your chicken, and top with a spoonful of sauce and sage leaves!

Other low carb healthy recipes:

• Chicken Piccata
• Mushroom Chicken
• Spinach Dip Chicken

HOW TO SERVE

You can serve this chicken over pasta (as shown), but it’s also just as delicious alongside a bed of sauteed spinach or roasted asparagus. Feel free to sprinkle some parmesan cheese all over the top!

Variations

1. Bread crumbs – instead of seasoning your chicken cutlets with an herb blend, bread the chicken cutlets instead! This will give the chicken a nice and crispy outside texture while pan frying.
2. For an easier cooking method, place your chicken on a baking sheet instead of pan frying and cook for about 15 minutes at 375.
3. Fresh mozzarella – instead of using low moisture mozzarella (like from the block), substitute fresh mozzarella for something completely elevated!
4. Fresh basil – Instead of sage, try swapping it out for fresh basil. It will give it a different, fresher flavor, but only in a good way.

Nutrition

There are 397 calories per serving in these stuffed chicken cutlets, with 23 grams of fat, 2.5 grams of carbs, and 40 grams of protein.

Print

Chicken Stuffed with Mozzarella & Prosciutto

Course Main Course

Cuisine Italian

Keyword Chicken cutlet, Mozzarella, Prosciutto,, Sage

Prep Time 20 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 3 chicken breasts or 6 thin chicken cutlets
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tsp oregano
• 1 tbsp garlic powder
• 6-12 slices thin prosciutto
• 12 ½ ” by 2” long cubes of mozzarella
• 5-6 garlic cloves thinly sliced
• 1-2 tbsp olive oil
• 2 tbsp whipped butter
• 8 fresh sage leaves
• ½ cup white wine
• ½ cup unsalted chicken broth
• ½ tbsp cornstarch

Instructions

1. First, if you have any chicken breasts instead of chicken cutlets, prep them by butterflying into chicken cutlets. You can do this by taking a sharp knife and cutting horizontally into the chicken, starting with the thickest part of the breast.
2. Make a spice blend with the salt, black pepper, oregano, and garlic powder in a small bowl. Season both sides of your chicken breast with the spice blend.
3. To roll the chicken cutlets: Use a cutting board as a workspace. Lay 1-2 slices of the prosciutto over top of the chicken cutlet, depending on the size of the chicken. In the middle of the chicken breast, lay about 2 mozzarella slices or cubes, and 2 slices of garlic.
4. Roll up the chicken cutlet, starting with the side closest to you. To secure them closed, use a toothpick to thread through one end of the cutlet and into the opposite side. You may need a couple toothpicks to create an x across each other so that its really secure.
5. Doing this the first time is tricky, but eventually, you’ll get the hang of it. Leave your rolled up chicken cutlet to the side and repeat with the rest of the chicken breasts.
6. Once all your chicken cutlets are rolled up, heat a large nonstick skillet on medium heat and add a little oil, about 2 tbsp. Once it’s hot, add all of your rolled up chicken cutlets to the pan. You’ll sear for a total of 9-13 minutes cooking time, flipping every 3 minutes to a different side (there will be about 3 sides created). The chicken will start to turn golden brown. Lower the heat if it’s browning too quickly.
7. When the chicken is finished, leave to rest in a warm place, like on a plate under some foil.
8. Turn the heat off to cool the pan down and add the butter. Once the pan has cooled a bit, turn it back on to medium heat and add the garlic cloves and sage leaves, tearing half of them, and leaving the other half of them whole. Toss into the butter.
9. Once the sage leaves start to crisp a bit, deglaze the pan with the white wine and let simmer for a couple of minutes.
10. Measure out your chicken broth in a measuring cup and add the cornstarch right to it. Whisk the chicken broth and cornstarch together by rubbing the whisk between your palms quickly. Pour the mixture into the sauce and stir together well.
11. The sauce should come to a low boil. Give it a taste and add a pinch of salt and black pepper if necessary. Place the rolled-up chicken breasts back into the pan and spoon the sauce all over.
12. Once the sauce has thickened, turn the heat off, plate your chicken and top with a spoonful of sauce and sage leaves!

Recipe Notes

You will need toothpicks to hold these chicken cutlets closed.