Prosciutto Wrapped Stuffed Chicken with Spinach, Ricotta, and Provolone Cheese

One of the reasons I adore chicken aside from it being a powerhouse of lean protein, roughly 21g per 4 ounces, it is a blank canvas that can be made so many ways.  I love to make stuffed chicken because it is so easy and a way to change-up plain Jane chicken.  I make this with and without the prosciutto as my Italian sons aren’t into Prosciutto the way I am.  Either way you slice it, it is a tasty and filling dish that can be made from start to finish in about a half hour.  I hope you give this a try.  It really is a great recipe for easy entertaining, as well as feeding your hungry brood!


Susan xoxo

Prosciutto Wrapped Stuffed Chicken with Spinach, Ricotta, and Provolone

  • Servings: 4-5
  • Difficulty: easy
  • Print

An Italain feast wrapped in a chicken breast, that's quick, easy, and so satisfying!

IMG_5572 (2)
Prosciutto Wrapped Chicken with Spinach, Ricotta, and Provolone Cheese




  • Four boneless skinless chicken breasts, sliced thin and pounded flat for rolling.
  • 1 cup of Ricotta cheese whole milk or part skim, I use part skim
  • 1/4 cup of Pecorino Romano cheese grated
  • 1 cup of spinach fresh or frozen (if using frozen thaw and squeeze well before adding to ricotta mixture, if using fresh microwave with a little bit of water about five minutes, drain and chop before adding to ricotta mixture.
  • 4 slices of provolone cheese, I roll and slice chiffonade style
  • 8 slices of prosciutto (I made 8 rolls with my chicken breasts)
  • 1/2 tsp. of grated nutmeg
  • 1 tsp. of dried basil
  • 1 tsp. of garlic powder
  • 1 cup of chicken broth
  • 1/2 cup of white wine
  • juice of half a lemon
  • 2 tbsp. of unsalted butter
  • 2 tbsp. of flour
  • Kosher Salt and cracked pepper to taste
  • EVOO for searing chicken


  1. In a large mixing bowl, add ricotta, cheeses, salt, pepper, basil, and spinach, mix well.
  2. Season chicken with Kosher salt and pepper both sides, chicken is bland, season at every stage.  That is the #1 secret a Chef will tell you, never underestimate the power of a perfectly seasoned dish!
  3. Making sure that chicken is pounded flat with a meat mallet, you want chicken to be thin so it will cook quickly, yet hold the filling, place about a tablespoon of filling in the center and roll up.  Wrap one slice of prosciutto around each chicken breast.  Secure with toothpicks.
  4. In a large skillet, heat about a tbsp. of EVOO on medium high heat. Place chicken rolls in skillet, do not over crowd pan.  I was able to do in one batch.  It’s ok if you do in two batches, just add more oil as needed.  Chicken should take about 10 min depending on the size of your rolls.  Sear on all sides.  Remove to plate.
  5. Wipe out skillet with a paper towel, then add butter, melt, then immediately add flour whisk for about two minutes to cook out flour, then add white wine, mix well, add chicken broth, and lemon juice, whisk to incorporate, add chicken back to pan, simmer for about 10 minutes to warm through and allow sauce to thicken and penetrate chicken.
  6. Remove toothpicks before serving!
  7. Serve immediately adding sauce to the top of each roll.  Serve with crusty Italian bread, and a nice tossed salad.  Devour!



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