Recipes and Cooking Prosciutto-Provolone Stuffed Chicken Breasts 3.5 (10) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 18, 2013 Print Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 12 mins Total Time: 57 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breast halves ⅛ teaspoon salt ⅛ teaspoon ground black pepper 8 thin slices prosciutto (about 4 ounces) 8 slices provolone cheese (4 ounces) ½ cup lightly packed fresh basil leaves ¼ cup olive oil 8 ounce dried fettuccine or linguine 1 tablespoon butter 4 cloves garlic, chopped 1 cup grated Parmesan cheese Snipped fresh basil (optional) Directions Preheat oven to 400°F. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Place 2 slices of the prosciutto, 2 slices of the provolone cheese, and a few basil leaves on each chicken piece. Fold in sides; roll up chicken. Secure each roll with a wooden toothpick. In a large oven-going skillet heat 2 tablespoons of the oil over medium-high heat. Add chicken rolls. Cook about 6 minutes or until golden, turning occasionally to brown evenly. Transfer skillet to oven. Bake, uncovered, for 12 to 15 minutes or until chicken is no longer pink. Meanwhile, cook pasta according to package directions; drain. Return pasta to hot pan; cover and keep warm. Remove chicken from skillet; keep warm. In the same skillet combine the remaining 2 tablespoons oil, butter, and garlic. Cook and stir over medium heat for 1 minute. Remove from heat. Add cooked pasta; toss gently to coat. Sprinkle with 1/2 cup of the Parmesan cheese; toss gently to coat. To serve, remove toothpicks from chicken rolls. Slice each chicken roll; arrange chicken and pasta mixture on dinner plates. Sprinkle with the remaining 1/2 cup Parmesan cheese and, if desired, garnish with additional basil. Print Nutrition Facts (per serving) 793 Calories 39g Fat 45g Carbs 62g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 793 % Daily Value * Total Fat 39g 50% Saturated Fat 13g 65% Cholesterol 127mg 42% Sodium 1246mg 54% Total Carbohydrate 45g 16% Protein 62g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.