These Keto mozzarella cheese stuffed chicken breast are filled with Italian flavors and wrapped with prosciutto. They are baked in the oven until perfect and I show you my trick for keeping the stuffing from melting out!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
These Italian Cheese Stuffed Chicken Breast were a big hit...especially with my husband! They are keto and low carb friendly, super easy to make, and delicious!
Stuffed chicken breast recipes can be kind of intimidating at first glance, but they shouldn't be...especially this one! I would definitely serve this to company!
Check out these other delicious chicken recipes: Crispy Chicken Thighs, Buffalo Chicken Meatballs, Keto Chicken Pot Pie, Curry Chicken Salad, and Keto Teriyaki Chicken
HOW TO MAKE CHEESE STUFFED CHICKEN BREAST
The best way to get the stuffing in these chicken breast is to cut a deep pocket in the chicken breast. Then we can stuff them with as much stuff as will fit, keep the pocket facing up, and none of the stuffing runs out while baking.
The stuffing I used for these chicken breast is made up of shredded mozzarella, basil leaves, and Italian seasoning. That's it!
After I cut a pocket in each piece of chicken, I placed 2 basil leaves inside. Then I stuffed in the mozzarella and Italian seasoning.
The final step is wrapping each cheese stuffed chicken breast with a piece of prosciutto.
I placed them all in a baking dish with some cherry tomatoes and balsamic vinegar.
I baked them in a 400F oven until an internal temperature thermometer read 165F.
After they were finished, I added a few tablespoons of butter to the balsamic vinegar and spooned some of the sauce on top of the cheese stuffed chicken breast. Delicious!
Keto Italian Cheese Stuffed Chicken Breast
INGREDIENTS
- 4 Chicken Breast
- 8 Large Basil Leaves
- 1 ½ Cup Shredded Mozzarella Cheese
- 1 teaspoon Italian seasoning
- 4 Slices Prosciutto
- ½ pint Cherry Tomatoes
- ¼ Cup Balsamic Vinegar
- 3 Tablespoons Butter
- Kosher salt and pepper to taste
INSTRUCTIONS
- Pre-heat the oven to 400F. Cut a wide and deep pocket in each chicken breast, being sure to not cut all of the way through the bottom. In a small bowl, mix together the mozzarella and Italian seasoning.
- Lay 2 basil leaves inside each chicken breast pocket, then stuff each one with ¼th of the cheese mixture, leaving the pocket facing up. Lay a piece of prosciutto over top of each chicken breast and tuck the ends underneath. Place each one in a 9x13 casserole dish.
- Pour the balsamic vinegar in the baking dish and place the tomatoes around the chicken. Bake, uncovered, in the pre-heated oven until an internal thermometer reads 165F.
- Remove from the oven and add the butter to the balsamic. Spoon the sauce on top of each chicken breast. Serve.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Sherry Hoover says
This was awesome! Will definitely make it again!
Kelly says
This recipe looks AMAZING!!! Just wanting to clarify- in your blog it says to cook on a 350 degree oven, but in the instructions it says preheat to 400. Do I preheat to 400 then turn down to 350 when I place them in? I’m always scared of cooking chicken breast because I tend to overcook them. Also, LOVE you and follow your Facebook page~ I have so many recipes saved to try!
jenniferbanz says
It should be 400 the whole time. Sorry about that!
Shi says
Fixed this last night for hubby. Delicious. We normally like just good ol southern food. A little struggle trying to get good slices of prochutto, but got them wrapped. I also put a stuffed jalapeño in one of the breast. Stuffed it with pepper jack cheese. This is a keeper. Oh o made creamed cabbage for side.
wilhelmina says
I love this chicken! It has everyone on our family begging for more!
Gina Matsoukas says
Definitely a hit! DELICIOUS!
Misty says
I made this with chicken breasts I marinated in Italian dressing and cooked them on the grill. I left the prosciutto off until the last 5 minutes. Yummy!!
Janet says
It's in the oven right now!! My store did not have fresh basil (!) so I bought a tube of basil puree.
I know it's going to be amazing! Love your recipes, Jennifer! Thanks!
jenniferbanz says
You are so welcome!
Kathy says
Sounds delicious however I'm not a fan of tomatoes so wondering if I can omit them or substitute with something else. I don't like the thought of buying something that I won't eat.
jenniferbanz says
You can totally leave them out!