Prosciutto-Wrapped Parmesan, Spinach & Almond Chicken Recipe
Chicken breasts filled with Parmesan, spinach and toasted almonds, wrapped in prosciutto and baked until tender with lightly crisp edges.
Contains: Milk · Tree Nuts
Contains milk and tree nuts. For strict gluten-free needs, check the labels of the prosciutto and Parmesan you use because packaged products can vary.
WHY IT WORKS
Why This Recipe Works
01
Keep the Filling Dry
Wilting the spinach first and squeezing out excess moisture keeps the filling concentrated and helps prevent liquid from collecting inside the chicken.
02
Add Texture to the Filling
Finely chopped toasted almonds add a gentle crunch against the soft spinach and Parmesan without making the filling difficult to roll.
03
Wrap Before Baking
Overlapping prosciutto around the filled chicken helps hold each parcel together while adding savory flavor and lightly crisp edges.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Spinach & Almond Filling
-
-
-
-
-
-
-
- Chicken
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
-
Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the spinach and cook for 2 to 3 minutes, stirring, until wilted. Transfer to a plate and cool for about 5 minutes, then squeeze out as much liquid as possible and chop the spinach.
-
Combine the spinach, Parmesan, almonds, lemon zest and black pepper in a bowl.
-
Place one chicken breast on a cutting board. Slice horizontally through the thickest side without cutting all the way through, then open it like a book. Put it between sheets of parchment paper and pound the thicker areas until the breast is about 1/2 inch thick. Repeat with the remaining chicken.
-
Divide the filling among the chicken breasts, keeping a small border around the edges. Fold or roll each breast snugly around the filling.
-
Wrap each chicken parcel with 2 slices of prosciutto, overlapping the slices so the chicken is mostly covered. Place seam-side down on the prepared sheet pan.
-
Bake for 25 to 30 minutes. Start checking at 25 minutes and continue cooking until the thickest part of the chicken reaches 165°F on a food thermometer.
-
Remove from the oven and rest for 5 minutes before slicing and serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the thickest part of the chicken with a food thermometer and cook until it reaches the stated temperature. Avoid placing the probe in the filling pocket.
Make Ahead
Assemble and wrap the chicken up to 24 hours ahead, cover it well and refrigerate. Bake directly from chilled and allow a few extra minutes if needed, checking the center of the chicken for doneness rather than relying on time alone.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace1/2 US cup finely grated Parmesan cheese
With1/2 US cup finely grated dairy-free Parmesan-style cheese
Replace45 grams (g) finely grated Parmesan cheese
With45 grams (g) finely grated dairy-free Parmesan-style cheese
Use a firm dairy-free Parmesan-style product that can be finely grated so the filling stays cohesive rather than wet.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use thin prosciutto slices that are flexible enough to overlap around the chicken. Finely grated Parmesan distributes more evenly through the filling than large shreds, while lightly toasted almonds give a fuller nutty flavor. After wilting the spinach, squeeze it thoroughly so the filling is not watery.
Useful Substitutions
Mature spinach can replace baby spinach if the tough stems are removed. Slivered almonds can replace sliced almonds if they are chopped finely. Pecorino Romano can replace Parmesan, but it is saltier and gives the filling a sharper flavor.
INGREDIENT QUALITY
Quality Note
Thin, flexible prosciutto is easier to overlap securely around the chicken than thicker slices. Squeeze the cooked spinach very dry before mixing the filling so the parcels bake rather than steam from the inside.
SPEND LESS
Cost-Saving Tip
If chicken breasts are better value in a larger pack, portion and freeze the extras for another meal. Buy Parmesan as a small block and grate only what you need so the remainder keeps its quality longer.
COOKING TIPS
Tips
Pound to an Even Thickness
After butterflying the chicken, flatten the thicker areas so the breasts roll more easily and cook at a similar rate.
Do Not Overfill
Keep the filling in a compact layer with a small border around the edges. Overfilling makes the parcels harder to close and encourages the filling to escape.
Place the Seam Underneath
Set the wrapped chicken seam-side down on the baking sheet so the prosciutto stays in place as it cooks.
Check the Chicken, Not the Filling
Insert the thermometer into the thickest part of the chicken flesh and avoid the filling pocket so the doneness reading reflects the meat.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked chicken in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
Freeze fully cooled portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator; the prosciutto may be softer after freezing.
Reheat in the Oven
Cover loosely and warm at 325°F until the center reaches 165°F. Uncover for the last few minutes if you want the prosciutto to dry and crisp slightly.
Reheat in the Microwave
Cover and heat in short intervals until hot throughout and the center reaches 165°F. The prosciutto will stay softer than it does with oven reheating.
ESTIMATED PER SERVING
Nutrition
1 stuffed chicken breast
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Prosciutto-Wrapped Parmesan, Spinach & Almond Chicken FAQs
Can I use frozen spinach instead of fresh?
Yes. Thaw it completely and squeeze it very dry before mixing it with the Parmesan and almonds. Excess water can make the filling leak during baking.
Do I need to toast the almonds first?
It is recommended because toasting deepens their flavor and keeps them pleasantly crisp in the filling, but the recipe will still work with untoasted almonds.
How do I stop the filling from leaking out?
Squeeze the spinach dry, avoid overfilling the breasts and keep the filling away from the outer edge. Wrap the parcels snugly with overlapping prosciutto and bake them seam-side down.
What temperature should the chicken reach?
Cook the thickest part of the chicken to 165°F on a food thermometer. Measure in the chicken flesh rather than in the filling pocket.
Can I assemble the chicken ahead of time?
Yes. Assemble and wrap the chicken, cover it well and refrigerate for up to 24 hours. Bake from chilled and allow a little extra cooking time if needed, using the center temperature to judge doneness.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.