Prosciutto Stuffed Chicken

READY IN: 50mins
Recipe by Jtrillich

Different way to prepare chicken

Top Review by diner524

Just fantastic!!! I made this for my dinner the other night, when I knew DH wouldn't be home, as he isn't a big fan of pasta, which is what I served as a side. I made this as written, until the end of the bake time. I then took the pan out of the oven and put the chicken on my plate and let it rest. Those pan juices were looking to good to throw away, so I deglazed the pan with a bit of white wine and chicken broth and then poured that over my chicken, soooo gooood!!!! To me, the Prosciutto added a great flavor but also helped to keep the chicken breast nice and moist/juicy, but you still got the wonderful crispy flavored skin. This is a company worthy recipe in my opinion!! Thanks so much for sharing such an easy, yet elegant, chicken dish. Made for 2013 Spring Pick A Chef event.

Ingredients Nutrition


  1. Preheat oven to 425.
  2. On baking sheet arrange chicken pieces skin side up.
  3. Stuff 1 slice of Prosciutto under the skin of each piece.
  4. sprinkle with fresh lemon juice
  5. cut butter pat into 4 pieces - place one piece on each chicken part.
  6. Season chicken with salt and pepper as desired.
  7. Roast until juices run clear about 35-40 minutes.

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