Pass the Prosciutto – Sage & Prosciutto Stuffed Chicken {Gluten Free}

gluten-free stuffed chicken

Compensation for this sponsored post was provided by the Parma Ham – Pass the Prosciutto campaign.  As always, all views and opinions, as well as the recipes herein, are my own.  

Vinaigrette.  The word I can never seem to spell right, no matter how many times I look it up.  And yes, I had to look it up to spell it correctly here.  It frustrates me greatly.  Am I the only one who always resorts to spell check on this one?

I almost didn’t even use the “v” word in the recipe title because I didn’t want to spell it wrong, again.  Sage & Prosicutto Stuffed Chicken with Orange-Sage Vinegrette. Vinagrette. Vinegraitte. ahhhhhhhh… Vinaigrette!  See, get’s me every time.  Even if I can’t spell it, this dressing (see what I did there) is absolutely delicious, healthy, and quick to whip together.

And you know what I love about this healthy and gluten-free stuffed chicken recipe?  It’s easy enough to make for those busy weeknight dinners, but totally elegant enough to serve on the weekends too.

gluten-free stuffed chicken

Did you know Parma Ham (i.e. prosciutto from Parma, a city in the Italian region of Emilia-Romana) is gluten-free?  Oh… you did.  Okay then.  I never did, and I guess never really even thought of it since I’m down with all things gluten anyway.

But for all you folks that are intolerant to gluten or are just plain avoiding the stuff, now you have another option at the dinner table :)

gluten-free stuffed chicken

I actually typically make this Sage & Prosciutto Stuffed Chicken over the summer on the grill.  And for a split second, I was thinking of using the grill this time too.  But it’s cold here in New York.  And I know technically you can grill when it’s cold outside.  I just don’t.  It doesn’t feel right.  But if it’s warm where you are, or if you’re down with grilling in a winter jacket, go for it :)

gluten-free stuffed chicken

adapted from Bobby Flay.

{Gluten-Free} Sage & Prosciutto Stuffed Chicken with Orange-Sage Vinaigrette
Prep time
Cook time
Total time
Serves: Serves 4
  • 4 boneless, skinless chicken breasts
  • 8 thin slices Parma ham prosciutto
  • 8 - 12 ounces monterey jack cheese, shredded
  • 8 sage leaves
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons olive oil or canola oil
  • 12 wooden toothpicks
for the Orange-Sage Vinaigrette
  • ¼ cup white wine vinegar
  • 2 teaspoons orange zest
  • 3 tablespoons chopped sage leaves
  • 1 large garlic clove, roughly chopped
  • ½ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  1. Butterfly chicken breasts: with a chicken breast flat on a cutting board and using a sharp knife, cut a deep flap horizontally through the meat, being careful not to cut all the way through. Open chicken breast like a book. Repeat with the remaining breasts.
  2. Top one side of each the butterflied chicken breasts with 1 slice prosciutto, 2 sage leaves, and a handful of cheese. Fold over other half of chicken breast and secure the two halves together using 3 toothpicks. Season both sides of chicken liberally with Kosher salt and freshly ground pepper.
  3. Heat 2 tablespoons of the oil in a dutch oven or other oven-safe heavy bottomed skillet over medium/medium-high heat. Add chicken to pan and cook for about 6 minutes, until a golden brown crust has formed. Flip chicken over and place in a preheated 400°F oven until cooked through (165°F internal temp for those using thermometers), approximately 25-30 minutes.
  4. While chicken is roasting in the oven, heat up the remaining two tablespoons of oil in a small frying pan over medium heat. Once hot (the prosciutto should sizzle as soon as it hits the oil), fry the other 4 slices of prosciutto, one at a time, until golden brown, approximately 30 seconds - 1 minute per side. Drain on a paper-towel lined plate.
  5. Top your roasted chicken breast with orange-sage vinaigrette and a slice of fried prosciutto. Serve immediately.
for the Orange-Sage Vinaigrette
  1. Combine white wine vinegar, orange zest, sage, and garlic in a food processor or blender until smooth. With motor running if possible, drizzle in oil and blend until mixture is emulsified. Season with Kosher salt and freshly ground black pepper to taste.
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  1. says

    haha you are definitely not alone. I can never spell vinaigrette … I always end up looking it up (even if I have it right just to double check!). I don’t think I’ve used prosciutto in months … I need to change that. This chicken looks delicious!

    • says

      SO glad to know there are fellow strugglers of the “v” word. It’s so frustrating, isn’t it?! We’ll conquer this spelling obstacle together!

  2. says

    This looks so yummy! Prosciutto = delicious. And the vinaigrette, albeit hard to spell, is genius. I hate cooking meat (it feels like such a pain to me) but I think I would do it for this! :)