Chicken with Ham and Mozzarella and Broiled Tomatoes

This bundle of chicken and mozzarella enclosed in prosciutto di Parma is a perfect package. Top with broiled tomatoes. For a smoky flavored chicken, use speck and smoked fresh mozzarella or, for a mild dish, use fresh mozzarella and prosciutto di Parma.


  • 4 boneless, skinless chicken breasts (about 6 ounces each, 1 1/2 pounds total)
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1 large clove garlic, crushed
  • 1 tablespoon fresh thyme, chopped
  • 4 slices smoked or fresh mozzarella, 1/2-inch thick
  • 8 slices speck or prosciutto di Parma
  • 8 slices vine-ripe tomato
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • A few leaves of basil, torn


Pre-heat the oven to 400ºF. Season the chicken with salt and pepper.

Heat 1 tablespoon olive oil over medium to medium-high heat. Add the butter and garlic clove and melt the butter into the oil. Add the chicken and lightly brown, 2-3 minutes per side, then remove to a plate.

Sprinkle the chopped thyme over the chicken and top each piece with a slice of cheese, then wrap with the speck or prosciutto di Parma. Arrange the chicken on a baking sheet and drizzle with about 1 tablespoon olive oil to lightly coat. Bake for 15-20 minutes and remove; switch on the broiler.

Arrange the tomatoes on a baking sheet and cover them with the Parmigiano Reggiano cheese. Broil until golden, 3 minutes or so. Arrange two slices of broiled tomatoes on each chicken breast, garnish with torn basil and serve.

What's Fresh from @RachaelRay

Rachael Ray