Stuffed Chicken Breast Recipe

Name: Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; 1/2 - 1 teaspoon seasoning salt; 4 -6 roasted garlic cloves, mashed; 2 tablespoons minced fresh herbs (parsley, basil, and oregano); 2 tablespoons minced sun-dried tomatoes; 1 cup shredded gruyere; 2 tablespoons pine nuts, lightly toasted; 4 slices prosciutto; 1/4 cup flour, divided in 1/2; olive oil; 2 cups minced vidalia onions; 3/4 cup sweet vermouth (or dry); 1 cup chicken broth; 1/2 lb farfalle pasta, cooked according to package; 2 cups fresh baby spinach leaves, washed and dried

Servings: persons

4 boneless chicken breasts
1/2 - 1 teaspoon seasoning salt
4 -6 roasted garlic cloves, mashed
2 tablespoons minced fresh herbs (parsley, basil, and oregano)
2 tablespoons minced sun-dried tomatoes
1 cup shredded gruyere
2 tablespoons pine nuts, lightly toasted
4 slices prosciutto
1/4 cup flour, divided in 1/2
olive oil
2 cups minced vidalia onions
3/4 cup sweet vermouth (or dry)
1 cup chicken broth
1/2 lb farfalle pasta, cooked according to package
2 cups fresh baby spinach leaves, washed and dried

1
In a large ziplock bag place one breast at a time; and close bag leaving 2 inches open; pound with a mallet till 3/4 inches thick.
2
Season each with seasoned salt and distribute the garlic on each; following with herbs, tomatoes, cheese, pine nuts, then lay a slice of prosciutto on each.
3
Roll each breast up and tie securing with cotton string to secure filling both lengthwise and crosswise.
4
Dust each roll with 1/8 cup of flour. Shake off excess.
5
Heat a large frying pan add olive oil to coat bottom of pan.
6
Saute onions for 3 minutes stirring.
7
Push onions aside add oil if needed and brown chicken turning on each side after a minute per side, 4 minutes in all.
8
Add sweet vermouth to deglaze simmer while mixing 1/8 cup of the remaining flour with water to make a slurry.
9
Remove only the chicken and place under foil to keep warm.
10
Add slurry to pan with broth simmering and stirring till thicken about 5 minutes when no flour taste remains. Place chicken in the sauce just to coat then remove.
11
Toss cooked pasta into the sauce.
12
Plate pasta on optional fresh spinach then place sliced chicken on pasta.
13
Or chop spinach and toss into hot pasta just before serving just to wilt then top with sliced chicken.
14
Garnish with basil.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless chicken breasts, 1/2 - 1 teaspoon seasoning salt, 4 -6 roasted garlic cloves, mashed, 2 tablespoons minced fresh herbs (parsley, basil, and oregano), and more.

Yes, Stuffed Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions