In this healthy stuffed chicken recipe, pounded chicken breast is stuffed with a flavorful chard, prosciutto and mozzarella filling and then simmered in store-bought marinara sauce. Serve over whole-wheat fettuccine tossed with parsley or on polenta.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Add sauce to a medium skillet, cover and place over medium heat to start warming.

  • Cut a horizontal slit along the long, thin edge of the chicken breast, cutting nearly through to the opposite side. Open so it forms two flaps, hinged at the center. Cover with a large piece of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Layer prosciutto, chard and mozzarella on the chicken. Starting from a long side, roll closed. Tie the ends with kitchen string and tuck them in to keep the filling from falling out. Sprinkle the roll with pepper.

  • Add the roll to the warm sauce; cover and simmer, turning occasionally, until an instant-read thermometer inserted into the center registers 165 degrees F, about 15 minutes. Transfer to a clean cutting board and let rest 5 minutes. Remove the string and slice the roll crosswise. Serve with the sauce.


Equipment: Kitchen string

Nutrition Facts

236 calories; 7.9 g total fat; 2.9 g saturated fat; 83 mg cholesterol; 641 mg sodium. 254 mg potassium; 8.8 g carbohydrates; 1.2 g fiber; 5 g sugar; 31.5 g protein; 837 IU vitamin a iu; 6 mg vitamin c; 8 mcg folate; 138 mg calcium; 3 mg iron; 33 mg magnesium;