This sheet-pan dish is flavor-packed between the prosciutto-covered chicken breast and creamy cheese filling. Enjoy this easy, gluten-free dinner on a busy weeknight or relaxed weekend.

Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4


  • 8 slices of prosciutto
  • 1.5 lbs. chicken breast
  • 4 Tb. mozzarella, chopped
  • 1 tsp. oregano, dried
  • 9 oz. asparagus, remove woody stems
  • 2 cups baby plum tomatoes
  • 1 bell pepper, deseeded and chopped into large pieces
  • 1 tsp. olive oil
  • Squeeze of lemon juice


  • 1

    Preheat the oven to 400°F.
  • 2

    Lay the prosciutto on a lightly oiled baking sheet.
  • 3

    Use a knife to slice a pocket into the chicken breasts along the length, making sure not to slice through the other side.
  • 4

    Stuff the chicken breasts with mozzarella then sprinkle with half of the oregano.
  • 5

    Wrap the chicken breasts in the prosciutto.
  • 6

    Add the asparagus, bell peppers and tomatoes into the pan. Sprinkle on the remaining oregano, drizzle the olive oil and squeeze the lemon juice all over the chicken and vegetables.
  • 7

    Bake for 20 to 25 minutes or until the chicken has reached an internal temperature of 165°F.

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