Here’s a gourmet chicken recipe that can be served as a weeknight dinner too: Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts.
Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts
When I want to surprise my husband with a nice dinner that’s not too hard to make, I do it by making stuffed chicken. He often remarks that chicken is “boring,” but this recipe is anything but boring. Every bite will have cheese and prosciutto and arugula. It’s so delicious!
🛒 Ingredients Needed:
- chicken breast
- prosciutto
- Gruyere cheese
- arugula
- all purpose flour
- olive oil
- salt and pepper
✏️ How to make Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat oven to 350°F. Spray a shallow baking pan with nonstick cooking spray.
- Place chicken breast halves between 2 sheets of heavy duty plastic wrap; pound to ¼ inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice of prosciutto, 1 slice of cheese, and ¼ cup of arugula (or spinach), leaving a ¼ inch border around the edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)
- Dredge chicken in flour, shaking off excess. Heat oil in large nonstick skillet over medium high heat. Add chicken; cook 5 minutes on each side.
Place the chicken in the prepared pan. Bake for 5 minutes or until cooked through.
➡️ Recipe Tips and Substitutions:
- Substitute spinach for the arugula, if you’d like.
- This recipe can be prepared as gluten-free. Just make sure the prosciutto you’re using is GF, and use a GF dipping substitute for the flour. I suggest using gluten-free flour, crushed GF pretzels or GF breadcrumbs.
- Use a different kind of cheese, if you’d like. I suggest havarti, gouda or sharp cheddar.
- If you don’t have a mallet, use a rolling pin to flatten the chicken.
✔️ Make Ahead Tips:
The chicken can be prepared up to a day ahead and refrigerated after completing step 2 in the recipe card. When ready to eat, you can follow the rest of the instructions to finish the recipe.
❤️ What I Love About This Recipe:
- It’s a restaurant-quality kind of meal.
- I love how the prosciutto peeks out of the chicken breast and becomes a little bit crispy.
- There are very few things to buy at the store in order to make this recipe.
Stuffed Recipes:
Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts
Ingredients
- 6 halves (24-ounces) chicken breast
- 6 slices (3-ounces) prosciutto
- 6 slices (3-ounces) Gruyere cheese
- 1½ cups arugula, stems cut off
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all purpose flour
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F. Spray a shallow baking pan with nonstick cooking spray.
- Place chicken breast halves between 2 sheets of heavy duty plastic wrap; pound to ¼ inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice of prosciutto, 1 slice of cheese, and ¼ cup of arugula (or spinach), leaving a ¼ inch border around the edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)
- Dredge chicken in flour, shaking off excess. Heat oil in large nonstick skillet over medium high heat. Add chicken; cook 5 minutes on each side. Place chicken in prepared pan. Bake for 5 minutes or until done.
Notes
- You can sub spinach for the arugula, if you wish.
- If you are preparing this recipe as GLUTEN FREE just be sure that the brand of prosciutto you are using is designated as GF, and sub GF flour for the all purpose flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
