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Chicken Breasts Stuffed with Prosciutto
Elisa Constantini shares her recipes for scrumptious prosciutto-stuffed chicken breasts, plus a guest-worthy cannoli cake. TODAY, December 6th 2016.
Nathan R. Congleton / TODAY
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I created this dish in the mid-90s while my son was away at college. He would always be bored with the same old dinners when he came home, so I created this. It is called "Frankie’s Chicken."


    • 4-6 chicken breasts
    • 3 cups Italian bread crumbs
    • 1/2 cup olive oil
    • 3/4 pound fresh mozzarella cheese, shredded
    • 2 garlic cloves, chopped
    • 2 teaspoons crushed red pepper
    • 1/2 cup fresh parsley, chopped, including stalks
    • 2 teaspoons crushed red pepper
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • 4-5 slices prosciutto, or 3 mild or homemade Italian sausage links chopped
    • 3 cups chicken stock


1. Preheat oven to 350ºF.

2. Pour 1 cup of the chicken stock in a small glass bowl. Trim all the fat from the chicken breast and slice down the center. Tenderize with mallet, dip in bowl of chicken stock and set aside on a plate.

3. Prepare filling in a large glass bowl, combine 2 cups of bread crumbs, olive oil, cheese, garlic, red pepper, parsley and prosciutto or sausage. Mix well with your hands. Add the salt and pepper. The mixture should be moist. If you think it is dry, add a few teaspoons of water.  Spread the filling evenly over the open chicken breast with a spatula. Give a firm press with your fingertips. Start on one side of the chicken breast and roll. Use 2-3 toothpicks per breast to secure them.

4. Place the chicken breast in a small roasting pan or 13-by-9-by-2-inch glass baking pan. Pour the 2 cups of chicken stock and 2 cups of water into the pan covering the chicken breast halfway with the liquid. Sprinkle the remaining breadcrumbs over the top of the chicken breasts with a pinch of salt and black pepper. 

5. Place in the oven and bake for 45 minutes. Baste the chicken every 10 minutes with the juices from the pan to keep the meat from drying out. You can always add more chicken stock if needed. Remove from oven and serve, pouring the juices over the chicken breasts.

Reprinted with permission from Italian Moms: Spreading Their Art to Every Table by Elisa Constantini

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Chicken breast with mozzarella and prosciutto: Make it like an Italian mom!

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