Amy Casey Cooks: Prosciutto and Provolone Stuffed Chicken

Prosciutto and Provolone Stuffed Chicken is fancy enough to serve to company but, easy enough to make on a weeknight. A delicious pan sauce of wine, lemon and capers makes the dish extra special. And as an added bonus, it is ready in about 30 minutes.

Over the years, my kids have inspired many of the recipes that I created. Mac and cheese bitesChicago style stuffed pizza and patty melts are just a few family favorites made from ideas my kids provided. I stumbled upon this oldie (I first made this one over 7 years ago!) but a goodie. My son originally saw something similar to Prosciutto and Provolone Stuffed Chicken on a cooking show oh way back when. 

chicken breast stuffed with prosciutto and provolone cut in half

Chef cooking tips for the stuffed chicken

  • To easily stuff the chicken breasts, slice them horizontally and open them each like a book. No pounding for this stuffed chicken recipe.
  • Just layer provolone cheese, salty prosciutto and a few sprinkles of thinly sliced scallions on the chicken. Fold over the chicken and it’s on to the next step.
  • Make sure to season the chicken and dredge the stuffed chicken breasts in a little flour. This helps the chicken achieve a beautiful golden brown when it gets a quick saute in a saucepan.
  • Finish baking the chicken for about 10 minutes in the oven.
  • A quick pan sauce of chicken stock, wine, Dijon mustard, and lemon juice keep the chicken nice and juicy.

Pair this impressive entree with steamed green beans or broccoli and a brown rice pilaf. Dinner will be on the table in no time at all.

Serves 4


ingredients for stuffed chicken

– 4 boneless and skinless chicken breasts

– 4 slices prosciutto

– 4 slices provolone cheese

– 2 scallions, thinly sliced

– kosher salt

– pepper

– 1/4 cup plus 2 tablespoons all purpose flour

– 3 tablespoons butter, divided

– 1 tablespoon extra virgin olive oil

stuffing chicken breasts

– 1/4 cup white wine

– 1 1/2 cups chicken stock (low sodium)

– 1 teaspoon Dijon mustard

– 1/2 the juice of a lemon

– 1 tablespoon capers


  1. Preheat oven to 350 degrees.
  2. Place chicken breasts on a work surface and slice horizontally making sure not to cut all the way through. Open each chicken breast like a book.
  3. Top each chicken breast with 1 slice each of prosciutto and provolone cheese.
  4. Sprinkle with some of the scallions
  5. Fold each chicken breast in half.
  6. Sprinkle with kosher salt and pepper
  7. Place about 1/4 cup of flour in a shallow dish. Dredge each stuffed chicken breast in the flour.
  8. Heat a large saute over medium high heat and add 1 tablespoon of the butter and the olive oil. Add the stuffed chicken to the pan.
  9. Saute the chicken for about 3 to 4 minutes or until golden brown on each side. Remove chicken from pan and place in a baking dish.
  10. Bake in oven for about 10 to 12 minutes or until the chicken is cooked through.
  11. Meanwhile, in the same saute pan over medium high heat, add the remaining butter. When it has melted and begins to sizzle, add the flour and whisk to combine.
  12. Add in the wine and cook for about 1 minute. Whisk in the stock, mustard, and lemon juice. Continue whisking until the sauce slightly thickens.
  13. Stir in the capers.
  14. Remove chicken from oven and place on a serving platter. Drizzle with the sauce and sprinkle with the sliced scallions.

Written by:

Amy Casey


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