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Prosciutto Stuffed Chicken Breast with Burrata

Prosciutto stuffed chicken breast sliced open to reveal creamy burrata filling on a white dinner plate
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Elegant Italian-inspired stuffed chicken breasts filled with creamy burrata and delicate prosciutto, coated in a golden seasoned breadcrumb crust, pan-seared until crispy, then oven-finished until perfectly juicy. 64g protein per serving with only 10g carbs.

Ingredients

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  • 4 large boneless, skinless chicken breasts (10 oz each)
  • 1 large egg, whisked
  • 1/2 cup breadcrumbs
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 dash ground black pepper
  • 8 oz burrata cheese (2 oz per breast)
  • 1/4 pound prosciutto (8 thin slices, 2 slices per breast)
  • 4 tablespoons olive oil, divided

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside near the stove.
  2. Pat all four chicken breasts completely dry with paper towels on both sides. This step is essential for the breadcrumb crust to adhere and brown properly.
  3. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast approximately 3 inches long and 2 inches deep, keeping the breast sealed on three sides.
  4. Set up two shallow bowls: whisked egg in the first bowl, and breadcrumbs mixed with garlic salt, dried oregano, and black pepper in the second.
  5. Dip each chicken breast into the egg to coat all sides, then press firmly into the breadcrumb mixture on both sides. Set aside and repeat with all four breasts.
  6. If burrata is very soft, place it in the freezer for 10 to 15 minutes. Slightly firmed burrata is significantly easier to stuff without tearing the pocket or losing filling during cooking.
  7. Open each pocket carefully and stuff with 2 oz burrata followed by 2 thin slices of prosciutto. Do not overstuff. Secure the opening with 1 to 2 toothpicks to prevent oozing during searing. Remove all toothpicks before serving.
  8. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear 2 stuffed chicken breasts for 3 to 4 minutes per side until deeply golden and crispy. Transfer to the prepared baking sheet. Add remaining 2 tablespoons oil and repeat with remaining 2 breasts.
  9. Transfer all four seared chicken breasts to the oven and bake for 20 to 25 minutes until an instant-read thermometer inserted into the thickest part reads 165 degrees F.
  10. Remove from oven and rest for 5 full minutes before slicing or serving. Remove all toothpicks before plating.

Notes

  • Freeze burrata for 10 to 15 minutes before stuffing if very soft – this makes stuffing dramatically easier and cleaner.
  • Sear in batches of two only – crowding the pan causes steaming instead of browning.
  • Always rest for 5 full minutes after baking before slicing – cutting too early causes melted burrata to pour out immediately.
  • Can be stuffed and breaded up to 24 hours in advance and refrigerated until ready to sear and bake.
  • Freezing is not recommended – burrata and fresh prosciutto lose their texture and flavor significantly after thawing.

Nutrition

Find it online: https://www.benefitiany.com/prosciutto-stuffed-chicken/