These flavor-packed chicken breasts stuffed with prosciutto, spinach and mozzarella cheese make for an easy but elegant dinner! Topped with paprika and Parmesan cheese, this stuffed chicken is sure to be a hit!

Just popping in with a quick hello today since we are on spring break. I promise a full report on our Disney and beach trip next week when I’m back. 😊

For now, on to the FOOD!

You may not know it, but I make stuffed chicken a lot.

Once you have the technique down, it’s so easy and fun to come up with ALL the different fillings.

Spinach stuffed chicken is a great place to start and I love the apple and brie stuffed chicken for a delicious fall dinner.

I’ve also brought you cheesy Mexican stuffed chicken breasts and pizza stuffed chicken so far, but I’m excited to share these chicken breasts stuffed with prosciutto, spinach and mozzarella today.

And I’ll be bringing you plenty more so stay tuned!

You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

This stuffed chicken today though. You’ll be impressed with yourself when you serve these babies up.

The salty bite from the prosciutto and the gooey, melty mozzarella really make these something special.

The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts. 👌

And that paprika and Parmesan combo on top helps these get beautifully browned in the oven. My husband actually thought they’d been broiled!

Yup, you’ll be fielding compliments and high fives from all around the dinner table. 🙌

Now, I’ve got some notes, FAQs and serving ideas coming up for this stuffed chicken recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on chicken breasts stuffed with prosciutto, spinach and mozzarella:

• It may seem intimidating, but it’s really easy to butterfly a chicken breast. You basically are cutting across it and opening it like a book. I’ve got a full tutorial and step-by-step photos on how to butterfly chicken breasts if you want to check that out.
• Our chicken breasts were done at 30 minutes, but as always, I recommend you use a meat thermometer to ensure your chicken is cooked through. I love this instant read thermometer and you’ll want the chicken to be at 165.
• I don’t have any problems with my filling coming out, but you can always secure these chicken breasts with a couple of toothpicks if you prefer.
• This is an easy recipe to halve if you just have 2 people. Alternatively, you can double it if serving a large group or if you’re having company over.

And if you’re looking for some yummy side dishes to go with it, here’s a few ideas.

What to serve with prosciutto stuffed chicken breasts:

• Mediterranean quinoa salad
• Brown rice with spinach and Parmesan
• Green beans with mustard butter sauce
• Steamed lemon butter asparagus
• Paprika roasted potatoes

I hope you give these spinach and prosciutto stuffed chicken a try the next time you want to switch things up for dinnertime.

Enjoy!

XO,

Kathryn

P.S. As I mentioned, I love making stuffed chicken and these two have recently caught my eye as ones to try soon: Fig, goat cheese, rosemary stuffed chicken from my friend Sandy and stuffed taco chicken from my friend and fellow bourbon lover Lisa.

Yield: 4 servings

Chicken breasts stuffed with prosciutto, spinach and mozzarella

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These flavor-packed stuffed chicken breasts with spinach, prosciutto and mozzarella make for an easy but elegant dinner!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 (6 oz.) boneless, skinless chicken breasts
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 4 thin slices prosciutto
• 1/2 cup chopped fresh spinach
• 1/2 cup shredded mozzarella cheese
• 2 teaspoons extra virgin olive oil
• 1 teaspoon paprika
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
2. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
3. Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
4. Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
5. Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
6. Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
7. Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.
8. Serve hot and enjoy!

Notes

Our chicken breasts are usually done right at 30 minutes, but as always, I recommend you use a meat thermometer to ensure your chicken is cooked through. I love this instant read thermometer and you’ll want the chicken to be at 165 F.

I don’t have any problems with my filling coming out, but you can always secure these chicken breasts with a couple of toothpicks if you prefer.

This is an easy recipe to halve if you just have 2 people. Alternatively, you can double it if serving a large group or if you’re having company over.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 1108mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 22g