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Prosciutto-wrapped, stuffed chicken breasts with mushrooms and Swiss cheese

Recipe: Prosciutto-wrapped, stuffed chicken breasts with mushrooms and Swiss cheese


    When you want a warm and cozy meal this season break out the chicken breasts and make this one. It's great in front of a fire with some quiet music. Not difficult to make and oh, so gourmet.

Serves 2. Can be doubled


    2 boneless, skinless chicken breasts halves
    2 slices of Swiss cheese
    ? tsp Italian spice mix
    8 oz sliced button mushrooms
    1 Tbl butter
    2 tsp olive oil
    4 slices prosciutto


    Preheat your oven to 350 degrees.

    Prep your chicken breasts by rinsing them. Then take a sharp knife, and in the fattest part of the breast cut a slice about 1" deep and 3 - 4 inches across (depends on how large your breast is). Do same with second chicken breast. Set aside.

    Get out your oven-proof sauté pan if you have one. (This will save an extra dish to wash if you don't have one). Put in the butter and olive oil. Add the mushrooms and the Italian spice mix. Sauté on medium high until the mushrooms are just starting to brown on the edges. When the mushrooms are cooked, carefully take a fork, tong or spoon and squish a batch of the mushrooms in the hole in the chicken. They can stick out the top and there will be a few leftovers so just leave those in the pan.

    Fold your Swiss cheese and squish it in next to the mushrooms. It's okay if it doesn't all neatly stay in the chicken breast. That's where your prosciutto comes in handy.

    Wrap the two slices of prosciutto around the chicken breast. Make sure it's completely covered and then place it seam-side down in the pan with the mushrooms. (If you don't have an oven proof sauté pan this is where you get out a 9 X 9 Pyrex pan and transfer the mushrooms and chicken into it).

    The chicken is going to roast for about 30 minutes or until you cut into the chicken and you don't see any pink. Depending on how large the meat pieces are this might take 45 minutes.

Serving Suggestions:

    Serve the chicken with a baked potato for each person. I cut it the long way and squish it down, seasoning with butter, salt and pepper. You can dress your potato any way you want. If you use a large potato one for two people is plenty.

    Serve asparagus on the side too and you have an easy, comfort food meal.

Enjoy. Cheers! Zola

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