Best 8 Apple And Prosciutto Stuffed Chicken Breast Recipes

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Apple and prosciutto stuffed chicken breast is a delectable and savory dish that combines the sweetness of apples with the salty richness of prosciutto. The tender chicken breast is filled with a flavorful stuffing, making it a perfect main course for any occasion. The preparation involves stuffing the chicken breasts with a mixture of apples, prosciutto, herbs, and spices, and then baking or grilling them until the chicken is cooked through and the stuffing is golden brown. This flavorful dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE AND PROSCIUTTO STUFFED CHICKEN BREAST



Apple and Prosciutto Stuffed Chicken Breast image

This is a yummy take on stuffed chicken breast. The prosciutto and apple compliment each other nicely!

Provided by Jessica C

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 9

½ cup finely chopped apple
⅛ teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
½ teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
⅔ cup milk
1 dash ground black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
  • Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
  • Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 5.9 g, Cholesterol 78 mg, Fat 8.4 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 3.9 g, Sodium 224.4 mg, Sugar 3.5 g

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

APPLE AND PROSCIUTTO STUFFED CHICKEN BREAST



Apple and Prosciutto Stuffed Chicken Breast image

This is a yummy take on stuffed chicken breast. The prosciutto and apple compliment each other nicely!

Provided by Jessica C

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 9

½ cup finely chopped apple
⅛ teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
½ teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
⅔ cup milk
1 dash ground black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
  • Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
  • Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 5.9 g, Cholesterol 78 mg, Fat 8.4 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 3.9 g, Sodium 224.4 mg, Sugar 3.5 g

CHICKEN BREASTS STUFFED WITH APPLES & CHEDDAR



Chicken Breasts Stuffed With Apples & Cheddar image

I have been meaning to give this elegant sounding chicken dish for years and have decided to share it here even though I haven't tried it yet. I originally clipped this from a magazine years ago and thought it would be a lovely choice for a romantic dinner.

Provided by HeatherFeather

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves (pounded to a 1/4-inch thickness with a mallet)
1/2 cup cooking apple (Golden Delicious or Granny Smith recommended)
2 tablespoons sharp cheddar cheese
1 tablespoon fine dry breadcrumb
1 tablespoon unsalted butter
1/4 cup dry white wine or 1/4 cup apple cider
water, as needed
1 1/2 teaspoons cornstarch
fresh parsley, chopped, garnish
salt, to taste
pepper, to taste

Steps:

  • If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
  • Combine apple chunks,cheese, and bread crumbs in a small bowl.
  • Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
  • Roll up chicken into a bundle, using toothpicks to secure if needed.
  • Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
  • Once browned, add wine and 1/4 cup of water.
  • Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
  • Remove cooked chicken from the pan using a slotted spoon and set on two plates.
  • Remove toothpicks.
  • Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
  • Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
  • Ladle over chicken and sprinkle parsley over tops as a garnish.

GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL



Grilled Chicken Breast Stuffed with Prosciutto and Basil image

Categories     Chicken     Mustard     Kid-Friendly     Quick & Easy     Mozzarella     Basil     Summer     Grill/Barbecue     Prosciutto     Gourmet     Small Plates

Yield Makes 2 Servings

Number Of Ingredients 5

2 prosciutto slices
1 teaspoon coarse-grained mustard
8 fresh basil leaves
1/4 cup freshly grated mozzarella
1 skinless boneless whole chicken breast, halved (about 1 pound)

Steps:

  • Prepare grill.
  • On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
  • Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
  • To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
  • Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)

PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS



Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts image

This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 2

Number Of Ingredients 17

1 tablespoon vegetable oil
⅓ cup dried cherries, chopped
¼ cup plain bread crumbs
1 egg yolk
1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
2 teaspoons olive oil
1 teaspoon fresh thyme
1 teaspoon fresh oregano, minced
2 cloves garlic, minced
salt and pepper to taste
1 pinch cayenne pepper
2 (6 ounce) skinless, boneless chicken breast halves
4 thin slices prosciutto
¾ cup chicken broth
1 ½ tablespoons balsamic vinegar
1 tablespoon butter
salt and pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
  • Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
  • Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
  • Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
  • Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
  • On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
  • Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
  • Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
  • Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
  • Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g

EASY APPLE-STUFFED CHICKEN BREASTS



Easy Apple-Stuffed Chicken Breasts image

The tart taste of apples and cheddar cheese season these quick, juicy chicken breasts from Betty Muir in Atlanta, Georgia. "They're so easy and simply delicious," she says.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped peeled apple
2 tablespoons shredded cheddar cheese
1 tablespoon dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/4 cup unsweetened apple juice
1/4 cup water
1 tablespoon butter, melted
3/4 teaspoon cornstarch
1 teaspoon cold water
1/8 teaspoon paprika

Steps:

  • In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 494mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

APPLE AND PROSCIUTTO STUFFED CHICKEN BREAST



Apple and Prosciutto Stuffed Chicken Breast image

This is a yummy take on stuffed chicken breast. The prosciutto and apple compliment each other nicely!

Provided by Jessica C

Categories     Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 9

½ cup finely chopped apple
⅛ teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
½ teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
⅔ cup milk
1 dash ground black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
  • Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
  • Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
  • Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 5.9 g, Cholesterol 78 mg, Fat 8.4 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 3.9 g, Sodium 224.4 mg, Sugar 3.5 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in the final dish. Look for ripe apples, salty prosciutto, and tender chicken breasts.
  • Don't overcook the chicken: Chicken breasts can quickly become dry and tough if they're overcooked. Cook them until they're just cooked through, about 165 degrees Fahrenheit.
  • Let the chicken rest before slicing: This will allow the juices to redistribute throughout the chicken, resulting in a more moist and flavorful dish.
  • Serve the chicken with a simple sauce: A light pan sauce or a dollop of sour cream will complement the flavors of the chicken and stuffing.

Conclusion:

Apple and prosciutto stuffed chicken breast is a delicious and elegant dish that's perfect for a special occasion. It's easy to make and can be tailored to your own taste preferences. Whether you serve it with a simple sauce or a dollop of sour cream, this dish is sure to impress your guests.

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