Stuffed Chicken Breasts

Ingredients

• 4 (about 170 g each)skinless, boneless chicken breasts
• 4 slicesprosciutto cotto (cooked ham)
• 4 thin slicesFontina cheese
• 40 g (⅓ cup)plain flour
• 2eggs, lightly beaten
• 165 g (1½ cups)seasoned fresh breadcrumbs
• 30 g (⅓ cup)grated Parmesan cheese
• 1 teaspoonsalt
• ¼ teaspoonblack pepper
• 42 g (3 tablespoons)butter
• 45 ml (3 tablespoons)olive oil

Instructions

1. 1

   Butterfly chicken

   Working with one breast at a time, butterfly the chicken.

2. 2

   Cut each breast

   Place a breast skinned side up and lengthways on a cutting board. Holding a sharp knife parallel to the board and starting at a long side, cut almost all the way through horizontally, then open it like a book.

3. 3

   Pound evenly

   Cover the opened breast with cling film and gently pound it to an even thickness of 1.3 cm (½ inch) using a meat mallet or rolling pin.

4. 4

   Add the filling

   Remove the cling film and place a slice of ham and a slice of cheese on each opened breast, tucking in any ends that stick out.

5. 5

   Fold the chicken

   Fold each breast in half to enclose the ham and cheese.

6. 6

   Coat in flour

   Dredge the chicken breasts in the flour, then dip them in the beaten egg.

7. 7

   Season breadcrumbs

   Mix the breadcrumbs with the grated Parmesan, salt and pepper.

8. 8

   Coat and chill

   Press the breadcrumb mixture lightly onto both sides of each breast. Refrigerate for 1 hour to help the coating adhere.

9. 9

   Heat the fat

   Heat the butter and olive oil in a heavy frying pan over moderately high heat, until the foaming subsides.

10. 10

    Fry the chicken

    Fry the chicken, turning it once, until golden and cooked through, about 10–12 minutes in total.

11. 11

    Serve hot

    Serve the chicken hot.

What are stuffed chicken breasts?

Stuffed chicken breasts are poultry cut open to make a pocket or fold, then filled before cooking. This version pairs cooked ham with Fontina and uses a crisp Parmesan breadcrumb coating.

The method draws on familiar European-style combinations of ham, cheese and breaded meat. Folding the chicken around the filling gives each portion a little of both, while pounding helps the breast cook at a more even rate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 62g protein, 35g carbs, 32g fat.

Chicken supplies most of the protein, while the flour, breadcrumbs and egg contribute carbohydrates and the butter, oil, cheese and ham add much of the fat. Serve a breast with plenty of green vegetables or salad to balance the plate.

Preparing the chicken

Butterfly: Make a horizontal cut without slicing all the way through, so the breast opens like a book. Keep the knife parallel to the board for a more even piece.

Pound: Cover the opened chicken before gently flattening it to 1.3 cm (½ inch). Aim for an even thickness rather than pressing hard, which can tear the meat.

Choosing the filling

Ham: Prosciutto cotto is a mild, cooked ham that gives the filling savoury flavour without overpowering the chicken. Tuck its edges in so they do not protrude from the folded breast.

Cheese: Thin Fontina slices fit neatly inside and melt during cooking. Keep the cheese within the edges of the chicken to reduce leakage into the pan.

Getting the coating to stick

Order: The flour, beaten egg and seasoned breadcrumbs form the coating in stages. Let excess flour and egg fall away before moving to the next dish, so the layers stay light.

Chilling: Press the crumbs gently onto both sides, then refrigerate for 1 hour as directed. This gives the coating time to adhere before the chicken reaches the hot pan.

Frying and checking doneness

Pan: Use a heavy frying pan and heat the butter and oil until the butter’s foaming subsides. The chicken should sizzle when it goes in, rather than sit in lukewarm fat.

Timing: Turn the chicken once and cook for about 10–12 minutes in total, until golden and cooked through. If the coating colours too quickly, lower the heat so the centre has time to cook.

What to serve with it

A green salad, steamed green beans or roasted vegetables provide a fresh contrast to the crisp coating and rich filling. For a more substantial meal, add boiled or mashed potatoes.

Serve soon after frying, while the coating is crisp and the cheese is warm. A squeeze of lemon at the table can add a bright note.

Recipe notes & tips

• Choose breasts of similar size so they cook at a similar pace.
• Use a sharp knife and cut horizontally with care to avoid slicing through the breast.
• Keep the ham and cheese away from the edges when filling the chicken.
• Set up the flour, egg and breadcrumb dishes before you begin coating.
• Turn the chicken only once to help preserve the crumb coating.
• Let excess coating fall away before frying to reduce loose crumbs in the pan.

Variations

• Swap the cheese: Use another thinly sliced melting cheese in place of Fontina.
• Add herbs: Mix finely chopped parsley or thyme into the breadcrumb mixture.
• Use plain crumbs: Season fresh breadcrumbs yourself with salt and pepper.
• Add mustard: Spread a thin layer inside the chicken before adding the ham and cheese.
• Bake instead: Cook on a baking tray until the chicken is cooked through and the coating is golden.

Common mistakes to avoid

• Cutting all the way through: Leave one side attached so the breast opens like a book.
• Uneven thickness: Pound gently and evenly so thinner areas do not dry out before thicker parts cook.
• Filling near the edge: Keep ham and cheese inside the fold to limit leakage.
• Skipping the chill: Refrigerate the coated chicken for 1 hour to help the crumbs adhere.
• Overheating the pan: If the crumbs brown too fast, reduce the heat so the chicken can cook through.
• Crowding the pan: Leave room around each breast so it can brown rather than steam.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the breadcrumb coating may soften in a microwave.

Frequently asked questions