Milanese-Style Stuffed Chicken Breasts
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto di Parma
- 4 slices provolone or fontina cheese
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs or
- ½ cup grated Parmigiano-Reggiano with panko mixed
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- 1 cup olive oil for frying
For the Garlic Parmesan Sauce
- 2 tbsp butter
- 2 cloves garlic, grated
- 1 cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano
- 1 lemon zest
- 1 - 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
Prep the Chicken
- Butterfly each chicken breast by slicing horizontally, almost through, and open like a book.
- Pound lightly to even thickness. Season with salt, pepper, and Italian herbs.
Assemble
- Place a slice of prosciutto and a slice of cheese inside each chicken breast.
- Fold the chicken over to enclose the filling. Secure with toothpicks if needed.
Bread the Chicken
- Add the Italian parsley to the egg whisk lightly Dredge each breast in the egg mixture, then coat with breadcrumbs mixed with Parmigiano . Press lightly to adhere.( no flour is necessary )
Sear
- Heat olive oil in a large pan over medium heat. Sear chicken 3–4 minutes per side until golden brown.
Bake
- Transfer seared chicken to an oven proof dish bake in a reheated 375°F (190°C) oven.
- Bake for 10 minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and cheese is melted.
Make the Garlic Parmesan Sauce
- In a small saucepan, melt butter over medium heat.
- Add garlic and sauté until fragrant (about 30 seconds).
- Stir in heavy cream, simmer 2–3 minutes.
- Whisk in Parmigiano, lemon zest, and lemon juice.
- Season with salt and pepper to taste.
Serve
- Plate the baked chicken and drizzle with garlic parmesan sauce.
- Optional: serve with roasted vegetables, salad, or potatoes