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Stuffed Chicken Breast Italian style

Italian Stuffed Chicken Breasts in Marinara

Boneless, skinless chicken breast can be so boring.  But there is nothing boring about this recipe for Italian Stuffed Chicken Breasts in Marinara.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Poultry
Cuisine Italian
Servings 4 servings
Calories 592 kcal


  • 4 boneless skinless chicken breasts
  • 4 slices about 1-ounce each prosciutto
  • 4 slices about 1-ounce each fontina or mozzarella cheese
  • 1 egg lightly beaten
  • ½ cup Italian style seasoned bread crumbs or as needed
  • ½ cup oil for frying
  • 2 cups marinara sauce
  • 4 tablespoons grated Parmesan cheese


  • Place the chicken breast into a large zip-top bag, pound using a meat mallet (not the tenderizing side but the flat side) to ¼ inch thickness. 
  • Place one slice of prosciutto and cheese on each; roll and either tie with string or fasten with a toothpick.
  • Beat an egg in a large shallow bowl; add the bread to another shallow bowl. 
    Dip in egg; roll in breadcrumbs. 
  • Heat oil until hot, fry chicken until golden brown. 
  • Place one cup sauce on bottom of a baking dish, top with rolls, pour remaining sauce over; sprinkle with Parmesan cheese. Bake at 350º F for 20 minutes, or until hot.


Serving: 1gSodium: 1163mgFiber: 2gCholesterol: 170mgCalories: 592kcalPolyunsaturated Fat: 21gSaturated Fat: 11gFat: 33gProtein: 53gCarbohydrates: 18g
Keyword baked chicken breast Italian, easy Italian chicken breast, stuffed chicken breast
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