Prosciutto Stuffed Chicken


4 chicken breasts, pounded thin

4 slices prosciutto di Parma

4 slices provolone cheese

1 1/2 cups alla vodka sauce (I love this one)


2T white wine

1T fresh rosemary, chopped


Pinch of red pepper flakes (optional)

1T unsalted butter,  melted

4T bread crumbs



Preheat oven to 400F.

Lightly grease a square baking dish.

Once you’ve pounded the chicken breast thin, place one slice of prosciutto and one slice of cheese onto each breast. Roll and tie with cooking string or use a skewer or toothpicks to hold the chicken together. Place the chicken, seam side down, in the prepared baking dish.

In a small bowl, whisk 1 cup alla vodka sauce, EVOO, wine, S&P, rosemary, and red pepper flakes. Pour sauce over chicken.

Mix the melted butter with the bread crumbs and sprinkle over the chicken.

Cover with parchment paper, then aluminum foil.

After 20 minutes, remove the foil. Bake another 20.