Italian Stuffed Chicken Breasts

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 4.3 g
  • Cholesterol: 69.3 mg
  • Sodium: 395.3 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 30.3 g

View full nutritional breakdown of Italian Stuffed Chicken Breasts calories by ingredient
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5 points per serving 5 points per serving
Number of Servings: 4


    1 teaspoon olive oil, divided
    3/4 cup minced onion, divided
    1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
    1 tablespoon grated fresh Parmesan cheese
    1 tablespoon dry breadcrumbs
    1 1/2 teaspoons minced fresh rosemary, divided
    4 (4-ounce) skinned, boned chicken breast halves
    1 cup low-salt chicken broth
    1/4 cup dry white wine
    1 garlic clove, minced
    Rosemary sprigs (optional)


Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/2 cup onion,
and sauté 4 minutes. Combine onion, prosciutto, cheese, breadcrumbs, and 1
teaspoon rosemary in a bowl. Stir well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to form a
pocket. Stuff about 3 tablespoons onion mixture into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes
on each side or until chicken is done. Remove chicken from skillet. Set aside; keep
warm. Add 1/4 cup onion to skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Number of Servings: 4

Recipe submitted by SparkPeople user DEBBSMITH_08.

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Member Ratings For This Recipe

  • I made this and it was fantastic - so juicy and tender. I did have to cook the chicken alot longer then 6 minutes on each side though - 2/13/08

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