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.


Recipe Summary test

40 mins


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

1/2 roll & 1/2 cup sauce
236 calories; protein 31.5g; carbohydrates 8.8g; dietary fiber 1.2g; sugars 5.4g; fat 7.9g; saturated fat 2.9g; cholesterol 82.8mg; vitamin a iu 837.3IU; vitamin c 6.3mg; folate 7.5mcg; calcium 137.6mg; iron 2.6mg; magnesium 32.8mg; potassium 254.1mg; sodium 640.6mg; thiamin 0.1mg.

1 1/2 vegetable, 4 lean meat, 1/2 medium-fat meat