My PCOS Kitchen - Prosciutto-Wrapped Stuffed Chicken Breast with Spinach, Shiitake & Gouda - The best stuffed chicken breasts! All gluten-free, low carb and grain-free!
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5 from 1 vote

Prosciutto-Wrapped Chicken Breast with Spinach, Shiitake & Gouda

The perfect dinner and lunch idea!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 680kcal
Author Mira


  • 4 skinless boneless chicken breast 1kg
  • 4 shiitake mushrooms 65g
  • 200 g prosciutto slices
  • 160 g gouda cheese
  • 2-3 cups fresh spinach 100g
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 tbsp olive oil


  • Preheat the oven to 200C/400F.
  • Slice each chicken breast in the middle, carefully not slicing through the end.
  • Sprinkle each breast with the salt and pepper making sure to add some inside the incision too.
  • Cut the stems off the shiitake mushrooms and slice the caps.
  • Cut the gouda into 4 sticks (40g each).
  • Stuff each breast with 1/4 of each ingredient: shiitake mushroom slices, fresh spinach, and 40g gouda cheese.
  • Wrap each breast with the prosciutto slices. If you have trouble closing the breast properly, use some toothpicks to secure the filling in.
  • Add the ghee to a cast iron skillet (I used an 11" one) and heat on medium heat.
  • Add each breast to the skillet. Cook 5-7 minutes on each side until golden brown.
  • Transfer the skillet into the oven and bake for 10-12 minutes or until a thermometer inserted into the middle of the breasts registers above 65C/150F.
  • Take the breasts out of the oven and let them rest for 10 minutes before serving.
  • These stuffed chicken breasts taste just as good cold served over a salad!


Serving: 1breast | Calories: 680kcal | Carbohydrates: 2.48g | Protein: 80.54g | Fat: 37.66g | Saturated Fat: 13.66g | Cholesterol: 226mg | Sodium: 2417mg | Fiber: 0.66g | Sugar: 0.9g | NET CARBS: 1.82g