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Chicken-Prosciutto Bundles

Chicken-Prosciutto Bundles

Tyson Foods

Tyson Foods

Impress your friends with an elegant, yet easy meal. Try this mozzarella and basil stuffed chicken breast, wrapped with prosciutto for your next dinner occasion.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 45.3 g
  • 91%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1126 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F. Wash Hands. Place chicken on cutting board. Holding sharp knife horizontal to board, cut a 3-inch deep pocket lengthwise in the thick side of each breast.
  2. Place 2 basil leaves on each slice of mozzarella, then sprinkle with salt and pepper. Stuff each breast pocket with a cheese bundle. Wrap 2 slices prosciutto around each breast, anchoring with toothpicks. Wash Hands.
  3. Heat oil in large oven-proof nonstick skillet over medium-high. Add chicken and cook about 3 minutes on each side or until browned. Transfer chicken in skillet to oven; bake 12 to 15 minutes or until done (internal temp 170 degrees F).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

schmerna
7

schmerna

1/25/2004

Excellent, I used leftover chicken and it was great.

Momof2
6

Momof2

11/27/2004

This turned out wonderful and looked so amazing on the table. This dish has amazing table presentation. Hubby thought that I spent a lot of time on this dish. SHHH! What he doesn't know won't hurt him. Will definatly make again. I did use dried basil instead of fresh. It was the only thing I had on hand. Thanks for the post.

SMPLYPATTY
4

SMPLYPATTY

1/30/2008

Discovered this recipe when looking for hot items for a Christmas buffet. I ended up making about a million of these during the Holiday season they were so popular. I flattened the chicken pieces cut each on in 3 strips and make bite sized bundles. I alternated using fresh basil and fresh sage leaves and when I was in TX I even used jalapeno. If I didn't have proscuitto available I used bacon. I provided all kinds of dipping sauces from basil cream to honey mustard but most people preferred them plain. Hot or cold.

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