A melty, prosciutto-wrapped chicken at 284 calories. Mozzarella, fresh basil, and Parma ham in under 40 minutes.
Cheesy Bacon Chicken is one of those weeknight recipes that looks impressive on the plate and takes almost no effort to prepare. Each chicken breast is stuffed with creamy reduced-fat mozzarella and fresh basil, then wrapped in Parma ham and baked until the ham is crisp and the cheese is melted and oozing. At 284 calories and 6 WW Classic Points per serving, it delivers real indulgence in a very manageable package.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Calories per serving: ~284
Nutrition per Serving (Estimated)
Protein: 38g | Fat: 12g | Carbohydrates: 1g | Fiber: 0g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 skinless chicken breasts
- 2 x 150g (2 x 5oz) reduced-fat mozzarella, sliced
- 8 fresh basil leaves
- 4 slices Parma ham
Instructions
- Preheat the oven. Heat the oven to 200C / 400F / Gas Mark 6.
- Prepare the chicken. Place each chicken breast on a chopping board. Using a sharp knife, slice horizontally through the center of each breast to create a pocket, being careful not to cut all the way through.
- Fill the pockets. Divide the mozzarella slices and basil leaves evenly between the four pockets, tucking the filling in snugly.
- Wrap in Parma ham. Wrap one slice of Parma ham firmly around the outside of each stuffed breast, covering the pocket opening to help keep the filling inside during baking.
- Bake and serve. Place the wrapped chicken breasts on a non-stick baking tray. Bake for 25 to 30 minutes until the Parma ham is golden and slightly crisp and the chicken is cooked through with no pink remaining. Serve immediately.
Serving Suggestions
- Serve alongside a simple arugula and cherry tomato salad dressed with balsamic vinegar
- Roasted asparagus or zucchini spears make a natural, low-calorie side
- A small portion of whole-wheat couscous or quinoa rounds out the meal well
- Drizzle each plate with a little reduced balsamic glaze for an elegant finishing touch
- Serve with steamed broccolini and a wedge of lemon for a clean, satisfying plate
Tips and Variations
- Reduced-fat mozzarella melts well and keeps the calorie count in check. Full-fat mozzarella will produce a richer, more traditional result.
- Parma ham can be substituted with pancetta slices or regular bacon rashers, though the texture and flavor will differ slightly.
- Sun-dried tomatoes added to the pocket alongside the mozzarella and basil give a wonderful intensity of flavor.
- For a non-pork version, use a slice of turkey bresaola or simply omit the wrapping and bake the stuffed breast in a light drizzle of olive oil.
- Check for doneness by piercing the thickest part of the breast. The juices should run completely clear with no trace of pink.
Why This Recipe Works
Parma ham does two jobs here. It wraps the stuffed breast to hold the filling in place during baking, and it crisps in the oven to create a flavorful, salty crust that contrasts beautifully with the melted mozzarella inside. The entire recipe requires only four ingredients, which is part of what makes it so reliably good. Simple, quality ingredients prepared with a smart technique consistently outperform complicated recipes with long ingredient lists, and this dish proves it in every bite.
Storage and Reheating
Store cooled chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 170C oven covered loosely with foil for 12 to 15 minutes until warmed through. The Parma ham will soften on reheating but the flavor remains excellent.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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