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Stuffed chicken breast with melting cheese and basil
Delicious cheese and prosciutto stuffed chicken

Cheesy Prosciutto-Stuffed Chicken Breasts

Author: Flavelo
Recipes Main Courses Quick Meals
Chicken breast can easily dry out, but this technique protects it two ways: from the inside with melting cheese and fats, and from the outside with a high-heat sear. It's an elegant 'pocket' method that turns an everyday ingredient into a restaurant-quality meal.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Sharp fillet knife
  • Oven-safe skillet
  • Tongs
  • Toothpicks (optional)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash and pat the chicken breasts completely dry. Using a sharp knife, cut a deep horizontal pocket into each breast, being careful not to cut through the other side. Open like a book.

Tip: Patting dry is crucial for a good sear; otherwise, the meat steams instead of browning.
2 ✓

Lightly salt and pepper the inside. Place a slice of prosciutto, mozzarella, parmesan, and torn basil leaves inside, then fold closed.

Tip: Secure with toothpicks if needed to keep the cheese inside.
3 ✓

Crush the garlic. In a small bowl, mix with olive oil, paprika, lemon juice, salt, and pepper.

Tip: The acidity of the lemon juice helps tenderize the meat fibers.
4 ✓

Brush this spiced oil over both sides of the stuffed chicken.

Tip: Ensure every part is coated for maximum flavor.
5 ✓

Preheat oven to 350°F (180°C). Heat an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.

Tip: This step creates the Maillard reaction, adding deep flavor that baking alone cannot achieve.
6 ✓

Transfer the skillet to the oven (or move chicken to a baking dish) and bake for 20-25 minutes until the cheese melts and chicken is cooked through.

Tip: Resting for 5-10 minutes before serving is mandatory to keep the juices inside.

Recipe FAQ

Cheese leaked out during baking.
You likely cut the pocket too deep or overstuffed it. Use toothpicks to seal the opening and wrap the cheese in the ham/prosciutto.
The meat is dry.
Overcooked. Chicken breast is ready when the internal temperature reaches 165°F (74°C).

Ingredients

  • 4 pcss Chicken Breast Cutlets (approx. 6 oz each)
  • 8 oz Mozzarella Cheese (sliced)
  • 1/2 cup Parmesan Cheese (grated)
  • 2 cloves Garlic
  • 1 bunch Fresh Basil
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 tsp Sweet Paprika
  • 4 slices Prosciutto or Thin Ham
  • 1 tsp Lemon Juice