Easy Prosciutto-Stuffed Chicken Cutlets Recipe Is Perfect For a Weeknight + Elegant Enough For a Special Gathering

Name: Easy Prosciutto-Stuffed Chicken Cutlets Recipe Is Perfect For a Weeknight + Elegant Enough For a Special Gathering
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: ¾ cup Alfredo sauce from a jar; ¼ cup white wine; 1 tomato, seeded, diced; 2 scallions, chopped; 4 (¼” thick) slices boneless, skinless chicken breast, about 1 lb.; 4 thin slices prosciutto; 12 basil leaves; ¼ cup all-purpose flour; 2 Tbs. olive oil; ½ cup shredded fontina cheese

Prepared Alfredo sauce speeds this hearty dish to the table

By Charles Grayauskie

Reviewed by Julie Miltenberger

Comments

Food and Photo

At my house, chicken is on the menu at least once a week. That’s why I’m always looking for delicious ways to prepare it that are surprising, yet easy to toss together. So, I was thrilled when our test kitchen pros came up with this Prosciutto-Stuffed Chicken Cutlets recipe. It speeds to the table in no time so it’s perfect for a weeknight, yet it’s special enough for company.

We attach prosciutto and basil to the cutlets, then sear them. The herb adds peppery freshness, while the prosciutto gives a hint of smoky flavor that pairs perfectly with mild chicken. Feel free to sub in bacon — it would be just as yummy! We combine the meat with jarred Alfredo sauce jazzed up with wine, tomatoes and scallion then top with nutty fontina. It turns out so ooey-gooey good no one will guess how simple it is to whip up. Give it a try then let us know what you think.

Yields

4 serving

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Ingredients

¾ cup Alfredo sauce from a jar
¼ cup white wine
1 tomato, seeded, diced
2 scallions, chopped
4 (¼” thick) slices boneless, skinless chicken breast, about 1 lb.
4 thin slices prosciutto
12 basil leaves
¼ cup all-purpose flour
2 Tbs. olive oil
½ cup shredded fontina cheese

Instructions

Heat oven to 400°F. In 2-qt. baking dish, mix sauce, wine, tomato and scallions. Top each chicken slice with 1 slice prosciutto and 3 basil leaves. Fold in half crosswise; secure with toothpick. Coat chicken with flour. In nonstick skillet, heat oil over medium-high heat; add chicken. Cook, flipping once, until browned, 2–3 min. per side. Transfer to baking dish. Top with cheese. Bake until cooked through, 10–15 min. Broil 3–4 min.

Nutrition

Calories: 356 kcal
Fat: 20 gram
Saturated Fat: 8 gram
Protein: 35 gram
Carbohydrate: 7 gram
Fiber: 1 gram
Cholesterol: 141 mg
Sugar: 2 gram
Sodium: 800 mg

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