The perfect weeknight dinner with only four ingredients (outside of the olive oil and dry seasonings)! Juicy, tender chicken breasts filled with plenty of fresh mozzarella cheese, basil, and wrapped in a generous amount of prosciutto di Parma ham.
You may also like this burrata and prosciutto arugula salad, or this keto chicken cordon bleu, or even this bacon wrapped chicken with "brown sugar"! If you want a great chicken dish with basil, then head on over to our chicken pomodoro recipe.
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❤️Why you'll love this
- Quick and easy - Raise your hand if you love a meal that's ready in 35 minutes or less?! Especially when most of that time is spent in the oven. Yeah, we love it too!
- No mess - There are so few dishes needed to make this happen, you'll love that there is very little to clean up when all is said and done!
- Simple ingredients - These ingredients are all readily available in your pantry, or easy to find at any grocery store.
- Naturally gluten-free and low carb - This dinner is not only delicious, but it is also suitable for many diets! It's naturally gluten-free and low in carbs.
🌿Ingredients
✏️Ingredient notes
You can find full quantities and nutrition information in the recipe card.
- Chicken breasts – You will want to butterfly the breasts before you stuff them. You will need around 3 - 4 chicken breasts. Four would be preferred, so that way everyone can have one whole chicken breast to themself.
- Dry Seasonings – We use a mixture of kosher salt, black pepper, Italian seasoning, garlic powder and onion powder to season these chicken breasts. Simple and straight forward, and very yummy.
- Mozzarella cheese – You can use any type of mozzarella you want here really, but we always prefer to use fresh mozzarella cheese slices for this application.
- Fresh basil – We put it both inside the stuffed chicken breast, and fresh on top to garnish.
- Olive oil - Just a little to grease your skillet/casserole dish and to put on top of the chicken before wrapping it in a bit of prosciutto.
- Prosciutto di Parma ham – Parma ham or prosciutto is the perfect complement to this chicken wrapped in parma ham.
- Serve with: a fresh arugula side salad with tomatoes, balsamic, olive oil, salt and pepper.
📖Instructions
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- Preheat the oven to 375°F. Butterfly the chicken breasts. Season all sides with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Stuff with mozzarella slices, and fresh basil, then drizzle with a bit of olive oil.
- Close chicken over the top of the fillings. Wrap completely with prosciutto slices. The prosciutto should stay in place but you can use toothpicks to secure it if desired. The toothpicks will also help cheese from oozing out while it cooks.
- Add chicken breasts to an oiled cast iron or casserole dish, then drizzle the tops with remaining olive oil. Bake in the oven for 20- 30 minutes, until chicken reaches an internal temperature of 165°F.
- Serve this chicken wrapped in parma ham with more basil, and a quick arugula side salad made with tomatoes, olive oil, balsamic, and a little salt and pepper.
✨Tips & tricks
Make sure this mozzarella stuffed prosciutto-wrapped chicken turns out perfectly every time!
- Make sure to remove the toothpicks from the chicken before eating, or else you'll be in for a potentially dangerous bite!
- Securing the chicken breasts with toothpicks will help the cheese from oozing out a little bit, but it will still ooze out either way.
- We like to use a meat thermometer so we can be sure the inside of the chicken is fully cooked (at least 165°F) before removing from the oven. The different sizes of chicken breasts can affect the cook time.
- Any type of mozzarella cheese can be used for this chicken stuffed with mozzarella wrapped in parma ham recipe.
💭Frequently asked questions
Prosciutto di Parma is produced in Parma, inside the Italian region of Emilia Romagna. The production itself is very unique, so it’s different than other variations of prosciutto.
Prosciutto is a general term used to describe an Italian dry cured ham. It’s generally sliced up and served uncooked, although you can crisp it up and enjoy it as well.
Prosciutto di Parma is generally regarded as the top tier of prosciuttos. This food has been around since Roman times. It’s protected geographically by the location of Parma inside of the Italian region of Emilia Romagna.
The mountainous region (more specifically, the Apennine Mountains) combined with the breeze from the Adriatic Sea gives Parma a unique climate. This climate gives Prosciutto di Parma a unique depth of flavor. It’s delicately salty, sweet and buttery in flavor.
Many Italian chefs and food lovers are still learning to cure their own prosciutto. Prosciutto di Parma is the gold standard. Prosciutto di Parma is natural, and contains no additives, preservatives or any hormones. It’s aged for twice as long as other prosciuttos.
🧄More recipes to try
- Creamy mozzarella shrimp pasta (Low carb)
- Burrata caprese salad
- Keto & gluten free eggplant milanese (GF, Keto)
- Keto cheesy garlic breadsticks
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🥣Storage and re-heating
Store the leftovers in an airtight container in the fridge for up to 5 days.
You can reheat on the stovetop, in the oven at a low heat (around 300°F) or in the microwave. Do be warned that the microwave will dry the chicken breast out quickly, so make sure to lower the power to around 70% for best results.
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📖 Recipe
Chicken Stuffed with Mozzarella Wrapped in Parma Ham
Ingredients
- 2 pounds chicken breasts, butterflied (about 3-4 large chicken breasts)
- 1 tablespoon olive oil
- 9 slices prosciutto di Parma ham (or enough to cover chicken breasts)
- 1 teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 8 ounces fresh mozzarella cheese
- ½ ounce sweet Italian basil
Instructions
- Preheat the oven to 375°F. Butterfly the chicken breasts. Season all sides with salt, pepper, garlic powder, onion powder and Italian seasoning.
- Stuff with mozzarella slices, and fresh basil, then drizzle with a bit of olive oil. Close chicken over the top of the fillings. Wrap completely with prosciutto slices. The prosciutto should stay in place but you can use toothpicks to secure it if desired. The toothpicks will also help cheese from oozing out while it cooks.
- Add chicken breasts to an oiled cast iron or casserole dish, then drizzle the tops with remaining olive oil. Bake in the oven for 20- 30 minutes, until chicken reaches an internal temperature of 165°F. Serve with more basil, and a quick arugula side salad made with tomatoes, olive oil, balsamic, and a little salt and pepper.
- Store in an airtight container for up to 5 days in the fridge. Reheat in the oven, microwave or on the stovetop.
Notes
- Make sure to remove the toothpicks from the chicken before eating, or else you'll be in for a potentially dangerous bite!
- The nutrition facts for this recipe do not include any additional garnishes.
- Securing the chicken breasts with toothpicks will help the cheese from oozing out a little bit, but it will still ooze out either way.
- We like to use a meat thermometer so we can be sure the inside of the chicken is fully cooked (at least 165°F) before removing from the oven. The different sizes of chicken breasts can affect the cook time.
- Any type of mozzarella cheese can be used for this recipe.
Oliver says
literally only here for louis tomlinson 🙂 lol
livi says
SAME HAHA
NoCarbMama says
New favorite meal for weekdays. Easy to follow and easy clean up! Love a one skillet meal.
Briana says
Easy meals are the best! Thanks for your review. 🙂