Low-Carb Stuffed Chicken Breast

Spinach, Cheese & Prosciutto Stuffed Chicken Breast


  •  4 boneless chicken breast (4 oz each)
  •  4 slices ½ oz prosciutto (deli ham, or bacon)
  •  4 slices ½ oz each smoked provolone, (Swiss, Gruyère or mozzarella)
  •  1 cups spinach leaves, chopped
  •  4 Tbsp. all-purpose flour divided (optional)
  •  1 Tbsp. olive oil
  •  1 Tbsp. butter
  •  1 cup chicken broth
  •  1 Tbsp. heavy cream
  •  Salt and Black Pepper, for seasoning


Preheat oven to 350°

Form a “pocket” by butterfly slicing the chicken.  Season the surface (inside & out) of the chicken breasts with salt & pepper.  Place, 1 slice of prosciutto, 1 slice cheese & ¼ cup spinach into each chicken breast. Fold each chicken breast closed & set aside.  Repeat with remaining chicken breasts.

Spread 3 Tbsp. of flour on a plate holding chicken breast closed coat with flour (optional). Shake off excess.

Heat oil, & butter in a large skillet over medium heat.  Place chicken breasts into hot skillet & cook 4 minutes each side or until brown.  Set skillet aside for later use.

Transfer browned chicken breasts to shallow baking dish.  Place chicken in preheated oven & bake for 10 minutes or until chicken is no longer pink in the center & juices run clear (chicken meat temp 180°).

In a small mixing bowl whisk chicken broth, heavy cream, & 1 tbsp. of flour until smooth.  Pour this mixture into the same skillet or over medium heat, constantly stirring until sauce thickens approx. 3 minutes.

Spoon sauce onto serving plates top with cooked chicken breast. Serve hot & enjoy.

*prosciutto is an Italian ham; it is season cured & air-dried not smoked.

Makes 4 Servings ~ Cook Time 30 minutes ~ Prep Time 10 minutes


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