Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast Recipe

Elevate your weeknight dinner with this stunning recipe! Juicy chicken breasts are stuffed with creamy avocado, tangy sun-dried tomatoes, and melty mozzarella, then wrapped in savory prosciutto for a flavor explosion. A creamy, homemade sauce completes this elegant yet easy-to-make dish. Perfect for a special occasion or a satisfying treat for yourself!

Prep Time 20 mins

Cook Time 55 mins

Calories 865.5 kcal

Protein 146g

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Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast

4 boneless, skinless chicken breasts (about 6 oz each)
1 medium avocado, sliced
1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
4 ounces fresh mozzarella cheese, sliced
8 slices prosciutto
1/2 cup milk
1/2 cup chicken broth
1/4 cup dry white wine
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup heavy cream
1 tablespoon fresh parsley, chopped
1 teaspoon olive oil
1 tablespoon water

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How to Make Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast

Preheat oven to 180°C (350°F).
Pound 4 boneless, skinless chicken breasts (about 6 oz each) to 1/4-inch thickness using a meat mallet.
On each chicken breast, layer 2-3 slices of ripe avocado (about 1/4 of a medium avocado per breast).
Drain sun-dried tomatoes (1/2 cup packed, oil-packed) and thinly slice. Arrange slices over the avocado.
Top with 2-3 slices of fresh mozzarella cheese (about 1 oz per breast).
Fold each chicken breast in half to enclose the filling.
Wrap each stuffed chicken breast with 2 slices of prosciutto (about 2 oz total).
Lightly grease a baking dish with olive oil.
Place chicken breasts in the prepared dish.
Bake for 35-40 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
While chicken is baking, prepare the sauce:
In a medium saucepan, heat 1/2 cup milk over medium heat.
Add 1/2 cup chicken stock.
In a small bowl, whisk together 1 tablespoon of water and 1 tablespoon of cornstarch.
Gradually whisk half of the cornstarch mixture into the warm milk and chicken stock.
Stir until the sauce begins to thicken.
Add 1/4 cup dry white wine, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Whisk to combine.
Stir in 1 teaspoon sugar, 1/4 cup heavy cream, and the remaining cornstarch mixture. Bring to a simmer, stirring constantly, until the sauce thickens.
Stir in 1 tablespoon of chopped fresh parsley.
To serve: Spoon sauce over the baked chicken breasts. Serve immediately with a fresh green salad.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

14g

Fat

104g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American South West Pacific Main Dish Poultry European Chicken Meat Chicken Breasts

Frequently Asked Questions

How long does it take to make Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast?

Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast takes about 75 minutes from start to finish — roughly 20 minutes to prepare and 55 minutes to cook.

How many calories are in Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast?

Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast has approximately 865.5 calories per serving, with about 146 g protein, 4 g carbohydrates and 83 g fat.

What ingredients do I need for Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast?

The key ingredients for Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast are Whole Chicken Breasts, Avocado, Sun Dried Tomatoes, Mozzarella Cheese, Prosciutto Ham, Milk. See the full list with measurements above.