Introducing Chicken Provolone! A delicious stuffed chicken breast recipe that serves the whole family. Using simple techniques, this recipe will have you butterflying chicken and creating a pan sauce with the chicken drippings in no time. This chicken is stuffed with prosciutto, provolone, and fresh basil, a classic combination of delicious Italian flavors, and soon-to-be flavors you’ll use all the time. Cheesy, salty, juicy, buttery vibes, this stuffed chicken has got it.

Stuffed chicken is elevated chicken and the key to this easy elevated chicken recipe is toothpicks. Nobody wants to truss with twine, so we toothpick to stick. Less time-consuming and easier to remove. The key to any stuffed meat is getting a good hot sear to develop exterior flavor and then finish cooking the meat in the oven for a more controlled even cook. This step is crucial here not only for flavor but also as a base for our pan sauce. That’s why chefs love one-pot meals just as much as anyone. All the flavor stays in the pan. Whenever you finish cooking chicken in a pan, deglaze the pan with a little broth or water, and you will be amazed at how much flavor the pan has.

Boneless chicken can turn quite dry if overcooked, so it’s important when baking chicken to think about timing for juiciness. When adding pork fat (prosciutto) to the chicken, you’re basically adding a juiciness blanket that helps keep the chicken moist due to all the fat in the pork. We see this all the time in cooking, that’s why bacon-wrapped anything is amazing. Prosciutto is the non-smoked version of bacon and has a crispier, meatier flavor as well. Try crisping up prosciutto! You’ll want to put it in EVERYTHING.