An easy, yet fancy enough for a dinner party, meal that comes together in less than 30 minutes! This prosciutto basil stuffed chicken is Paleo, Keto, and Whole30 friendly.
I’m excited to be partnering with my friends at Citterio USA for this recipe and post! Citterio brand prosciutto has been a long-time favorite of mine. I love that they use minimal ingredients (just pork and salt), and that their meats are all natural and gluten free. To find out where you can buy Citterio brand prosciutto near you, check out their store locator here!
Prosciutto is one of those meats that doesn’t get enough attention. I personally love it served with eggs in the morning, wrapped around or stuffed into all kinds of meat, or even wrapped around melon! It’s salty, savory, and delicious.
This Prosciutto and Basil Stuffed Chicken recipe comes together in one pan (I used my Lodge Cast Iron 12″ Skillet), in less than 25 minutes. I’ve included directions for a mushroom lemon sauce, but this is optional. You could serve the chicken roll ups as an appetizer (without the sauce) or on a salad. Alternatively, serve it with the sauce over mashed potatoes or gluten free pasta!
What is prosciutto?
If you aren’t familiar with prosciutto, it is basically an Italian dry, cured ham that is usually sliced thin and served raw. But don’t worry, it’s safe to eat because of the curing process. I used Citterio’s Prosciutto di Parma for this recipe. This prosciutto is made from specialty bred and fed pigs in the Parma Province of North-Central Italy! And it tastes amazing.
Since I usually avoid dairy, I decided to use some Kite Hill almond milk cream cheese inside of these chicken roll ups. You can use regular cream cheese, or dairy free- up to you! Fresh basil leaves are definitely a must. They give this dish incredible flavor.
Ok, let’s get cookin’!
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Prosciutto and Basil Stuffed Chicken with Mushrooms
- 3 chicken breasts about 1.5 lbs
- 6 pieces Citterio Prosciutto di Parma 2 slices per chicken
- 3 tbsp Kite Hill almond milk cream cheese I used the Chive flavor
- 15 fresh basil leaves
- 2 tbsp avocado or olive oil
- salt and pepper to taste
Mushroom Lemon Sauce (optional)
- 1 tbsp ghee
- 8 oz sliced cremini mushrooms
- 2 cloves garlic, minced
- 1.5 cups chicken broth
- 1 lemon juiced
- 1/2 tsp crushed red pepper flakes
- 1 tsp arrowroot powder
- 1 tbsp water
- Preheat oven to 450. Pound chicken breasts to 1/4 inch thickness. Place 2 pieces of prosciutto, 1 tbsp cream cheese, and 5 basil leaves on top of the flattened chicken. Roll up and tie with kitchen twine or secure with a toothpick (it's much easier to flip in the pan using the twine).
- Add olive or avocado oil to an oven safe pan. (I used a 12" Lodge Cast Iron pan). Heat over medium high heat. Once heated, add chicken rollups and cook for 2 mins on all sides (top, bottom, and both sides), about 8 minutes total. Once browned, place the pan into the oven until the chicken reaches an internal temperature of 165 degrees (about 8-10 minutes).
- You can serve at this point, or continue on to make the mushroom lemon sauce!
- Remove the chicken rollups from the pan and set aside, tented with foil.
- Heat the ghee in the same pan and add mushrooms and garlic. Cook until mushrooms begin to soften, aboit 3-5 minutes. Add in chicken broth, lemon juice, and red pepper flakes. Use a spoon to scrape up any brown bits, and stir well. Bring to a boil then reduce heat to medium low.
- Mix arrowroot powder and water to create a slurry. Mix the slurry into the sauce. It will thicken quickly. Add the chicken back into the pan, slice, and serve! Enjoy!