Stuffed Chicken Breast

fazzoletti di pollo

I’ve adapted this Stuffed Chicken Breast recipe from the cookbook I received when I took cooking classes at Toscana Saporita in Tuscany. It’s easy, moist and delicious.

Don’t we all need a new twist on our old chicken-for-dinner recipe?

The original recipe calls for Gouda cheese and sage. I’m all about using or substituting ingredients with what I have in my pantry. So I used Fontina cheese and rosemary. My husband thought it was delicious.

Give this stuffed chicken breast recipe a try tonight.

Recipe adapted from my Toscana Saporita cookbook.

Prep time: 15 minutes plus cooking time
Serves: 4


  • 1-2 large boneless, skinless chicken breasts cut into 4 thin slices
  • 1 cup all-purpose flour
  • Salt and pepper for seasoning breasts
  • 4 thin slices of ham or prosciutto
  • 4 thin slices of Gouda cheese (or any white cheese you have on hand that melts well)
  • 4 sprigs of fresh parsley
  • 4 leaves of fresh sage or rosemary
  • 4 leaves of fresh thyme
  • 1/2 cup extra virgin olive oil
  • 1/2 cup dry white wine (any dry white you’d drink)

Flour both sides of chicken slices and sprinkle with salt and pepper.

Lay them out flat and top each slice of chicken with a slice of ham, a slice of cheese, 1 sprig each of parsley, sage or rosemary, and thyme.

Roll the slices up and either secure with a couple of toothpicks or tie with string.

Heat the olive oil in a large skillet and add the rolled chicken breasts.

Cook over medium heat until lightly brown.

Add the wine and continue to cook for approx. 10 minutes or until chicken is cooked through and wine is reduced.

You may add more of the fresh herbs to the liquid, if desired, to give the sauce extra flavor. The melting cheese will give the sauce good flavor and body. Add more wine during the cooking process if necessary to maintain a nice gravy.

Serve immediately spooning gravy over each serving.

Stuffed chicken breast served with farro and vegetables,
fried chick pea patties (fritella di ceci) and a salad.

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