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5 from 1 vote

Easy Prosciutto Mozzarella Chicken Breast

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Keyword: artichokes, basil, chicken breast, date night dinner, mozzerella, proscuitto, quick dinner, tomatoes
Servings: 6


  • 1 pint cherry tomatoes
  • 1 14 oz can artichoke hearts, drained*
  • 1/4 cup or large handful fresh basil, rough chopped, plus more for serving
  • 1 tbsp olive oil
  • 2 tbsp balsamic glaze (such as Roland)
  • 1 tbsp melted butter
  • 1 tbsp red wine vinegar*
  • 1 small shallot, chopped fine
  • 8 crushed garlic cloves
  • 1/4 tsp red pepper flakes
  • 4-6 slices of prosciutto
  • 4-6 thinly sliced chicken breast pieces or tenders
  • 8 oz fresh mozzarella cheese
  • salt and pepper to taste


  • Preheat the oven to 350 degrees.
    2. Grease a 9x12 (or larger) broiler-safe baking dish with nonstick cooking spray.
    3. Add whole tomatoes, drained artichoke hearts, chopped basil, olive oil, balsamic glaze, melted butter, red wine vinegar, finely chopped shallot, crushed garlic, red pepper flakes and a dash of salt and pepper directly to the baking dish. Toss to combine and move to outer edges of pan, leaving a large area for chicken to be placed in the center.
    4. Season chicken portions with salt and pepper and top each piece of chicken with a slice of prosciutto. Bake for 20 minutes.
    5. After baking 20 minutes, top the chicken with mozzarella slices and bake 5 minutes more, until cheese is melty, then broil for 3-5 minutes, or until cheese is browned and bubbly. Serve with plenty of crusty bread to soak up the sauce, or over pasta.