Stuffed Chicken Rosa Recipe

Name: Stuffed Chicken Rosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts (about 4 oz. each); salt and black pepper; 8 slices prosciutto (thin slices); 2 ounces mozzarella cheese, cut into 1/2 oz. slices; 1 cup fresh spinach leaves, stems removed and chopped; 4 tablespoons all-purpose flour, divided; 1 tablespoon olive oil; 1 tablespoon butter; ½ cup chicken broth; ½ cup white wine (I used sauvignon blanc); 1 tablespoon heavy cream; ½ cup Italian-style crushed tomatoes; 2 tablespoons Italian parsley, chopped

Servings: persons

4 boneless chicken breasts (about 4 oz. each)
salt and black pepper
8 slices prosciutto (thin slices)
2 ounces mozzarella cheese, cut into 1/2 oz. slices
1 cup fresh spinach leaves, stems removed and chopped
4 tablespoons all-purpose flour, divided
1 tablespoon olive oil
1 tablespoon butter
½ cup chicken broth
½ cup white wine (I used sauvignon blanc)
1 tablespoon heavy cream
½ cup Italian-style crushed tomatoes
2 tablespoons Italian parsley, chopped

1
Preheat oven to 350F.
2
Trim fat from chicken breasts.
3
To form a pocket, cut each chicken breast horizontally almost to opposite edge.
4
Fold back top half of chicken breast; sprinkle lightly with salt and pepper.
5
Place 2 slices prosciutto, 1 slice mozzarella, and 1/4 cup spinach on each chicken breast.
6
Fold top half of breasts over filling.
7
(I secure the seam with toothpicks).
8
Spread 3 TBSP flour on plate.
9
coat chicken in flour, shaking of excess.
10
Lightly sprinkle each breast with salt and pepper.
11
Heat oil and butter in a large skillet over medium heat.
12
Place chicken in skillet and brown on all sides, about 4 minutes.
13
Transfer chicken to a shallow baking dish.
14
(do not wash skillet.
15
Reserve it for making the sauce.)
16
Bake 10-15 minutes or until juices run clear.
17
Whisk wine, chicken broth, and cram into remaining 1 TBSP of flour in a small bowl.
18
Pour mixture into reserved skillet; heat over medium heat, stirring constantly until sauce thickens.
19
Add crushed tomatoes and parsley and cook 1 more minute.
20
Remove toothpicks from chicken breasts.
21
Pour sauce over chicken breasts and enjoy.

390

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 4 boneless chicken breasts (about 4 oz. each), salt and black pepper, 8 slices prosciutto (thin slices), 2 ounces mozzarella cheese, cut into 1/2 oz. slices, and more.

Yes, Stuffed Chicken Rosa 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 Rosa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions