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Prosciutto & Mozzarella Stuffed Chicken

Chicken stuffed with dairy-free cheese, prosciutto and spinach make for an easy and delicious dinner.

  • Total Time: 40 minutes
  • Yield: 6 people 1x


  • 6 chicken breast
  • 6 slices proscuitto
  • 1/2 cup mozzarella cheese (dairy free option or fat-free)
  • 1/2 cup spinach
  • 1 tbsp olive oil
  • 2 roma tomoates (sliced)


  1. Pre-heat oven to 400 degrees F.
  2. Heat skillet on medium/high heat with 1 tbsp oilve oil.
  3. While these are heating, slice your chicken breast horizontally down the middle. Only slice about 3/4 of the way and don’t cut all the way through. This will leave a little flap to make closing the chicken easy.
  4. Start layering your proscuitto, spinach, tomatoes and lastly, add the cheese. (Use fat free mozzarella or dairy-free almond cheese).
  5. Once your chicken breast are constructing, close each one tightly and throw in the hot pan to brown on each side. Leave them in long enough to get each side crispy.
  6. Once each side is crispy (don’t worry about if it is cooked all the way though) add to a baking sheet and throw in the oven for 30 minutes or until desired doneness.
  7. Serve with my slow cooked green beans.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Cuisine: Chicken