Stuffed Chicken Breast with Vegetables

2 Reviews
100% would make this recipe again

Cheese-stuffed chicken breasts wrapped in prosciutto, served with cauliflower and zucchini.

A no-fuss one-dish meal that looks like a showy weekend meal.

Preparation : 10 min Cooking : 30 min
280 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly


3 tbsp olive oil 45 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 1/4 cup cauliflower, cut into small florets 200 g
1/2 zucchini, cut into 4-5 mm rounds 65 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 chicken breasts, boneless, skinless 460 g
1 3/4 tsp butter, unsalted 8 g
65 g Oka cheese, or cheddar, sliced
28 g Parma ham/Prosciutto 2 1/2 slices

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 190ºC/375ºF.
  2. In a bowl, mix the olive oil and lemon juice. Add the cauliflower and zucchini then toss well. Season with salt and pepper then set aside.
  3. Cut each whole chicken breast in half lengthwise. Heat the butter in a pan over medium heat. Add the chicken pieces, then sear until golden-brown, about 3 min on each side. Season with salt and pepper. Remove the pan from the heat, then let rest a few minutes.
  4. Butterfly the chicken pieces by splitting the thickness in half with a cut starting on one side and slicing to almost, but not completely through to the other side. With the butterflied breasts folded back together, insert the cheese inside the cut. Wrap each stuffed chicken breast with prosciutto slices.
  5. Put the chicken pieces on a baking sheet with the vegetables all around them. Cook in the middle of the oven until golden, about 20 min.
  6. Take the sheet out of the oven then let rest 5 min before slicing the chicken breasts. Serve with the vegetables on the warmed plates.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




15 g

24 %

Saturated 5 g
+ Trans 0.2 g

26 %


80 mg


250 mg

11 %


3 g

1 %


1 g

6 %


1 g

Net Carbs

2 g


32 g

Vitamin A

7 %

Vitamin C

38 %


10 %


9 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Phosphorus, Vitamin B6
Good source of  :
Vitamin C
Source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 2 ½

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Poultry | Main courses/Entrées | Diabetes-friendly | Bake

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