Cheese and Prosciutto Stuffed Chicken Breasts
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These Stuffed Chicken Breasts are an impressive dish for a Sunday night dinner or a Holiday. These breasts are stuffed with cheese, prosciutto, basil and sun dried tomatoes. Totally delicious chicken rolls with a surprise filling.
Stuffed Chicken Breasts
Chicken rolls stuffed with all kinds of yummy things like prosciutto, garlic and herb cream cheese and sun dried tomatoes! We seriously need to talk about this chicken. It’s juicy and so flavorful thanks to the sun-dried tomatoes and the basil, and did I even mention the prosciutto?
Oh how I love that prosciutto! It’s salty and sliced so thin that it just melts in your mouth with every bite. It’s also such a little visual stunner of a dish. You can’t get anymore impressive than these stuffed chicken breasts, you’ll have everyone convinced that you are a master chef as soon as they see this technique at work!
Now you guys may have tried my Chicken Kiev recipe, which also features chicken breast stuffed with savory, melt in your mouth goodness. But my recipe today is a bit different. Rather than being packed with compound butter, our chicken breasts today are stuffed full of cream cheese and thinly sliced perfectly salty prosciutto. I’m sure your mouth is already watering, I know mine is just thinking about this delicious recipe, so let’s get cookin’.
What You Need To Make These Stuffed Chicken Breasts
- Chicken – We’re using skinless and boneless chicken breast today as it’ll provide enough surface area to roll up our stuffed chicken parcels.
- Cream cheese – Spreadable garlic and herb cream cheese, plain cream cheese would work just as well.
- Prosciutto – We need just 4 thin slices of this cured meat today.
- Sun dried tomatoes – Chop them up and be sure to pick up some in the jar that’s packed in oil.
- Basil – I used fresh basil leaves here.
- Olive oil – We want a nice neutral tasting oil to cook our chicken in.
- Seasoning – Salt and pepper to taste.
What Is Prosciutto?
Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked. If you don’t have prosciutto you could use bacon as well or just skip it completely – although I think it really makes this dish stellar, so try your best to hunt some down the next time you’re at the grocery store.
How To Make Cheese and Prosciutto Stuffed Chicken Breasts
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Preheat oven: To 450 F degrees.
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Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
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Assemble the chicken breasts: Spread 1/2 of the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
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Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
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Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.
How Long To Cook Chicken
Nobody loves a dried out breast. Trust me, I know how tasteless they can be. My mom always cooked her chicken to death! The secret to moist and juicy chicken is the hot oven. And I mean hot! 450 F degrees hot. A medium chicken breast will only take about 18 to 25 minutes to bake at this temperature.
However, keep in mind that cooking times can vary greatly based on many different factors such as thickness of chicken, all ovens are different, etc. The best way to always tell if your chicken is done, is by using an instant-read thermometer. The breast is cooked when it registers 165 to 170 F on an instant-read thermometer.
What To Serve With These Stuffed Chicken Breasts
Packed full of savory, melt in your mouth prosciutto and ooey gooey cheese, this protein is totally filling and satisfying all on it’s own. But We need a balanced plate for dinner don’t we? So here’s some perfect accompaniments:
STARCHES
VEGGIES
- Garlic and Herb Roasted Carrots
- Balsamic Parmesan Roasted Asparagus and Tomatoes
- Roasted Green Beans And Mushrooms
- Roasted Potatoes With Garlic Aioli
- The Ultimate Parmesan Roasted Broccoli
SALADS
- Mexican Chicken And Rice Salad
- Mediterranean Couscous Salad
- Kale And Quinoa Salad With Lemon Vinaigrette
- Greek Salad
- Warm Kale Salad With Roasted Butternut Squash
Can I Use Chicken Thighs?
You can actually make this dish with boneless skinless chicken thighs. You still have to go through the process of pounding the thighs between two pieces of parchment paper so that they’re all the same thickness. This will ensure even cooking and it will cook pretty quick.
Storing Leftover Stuffed Chicken Breast
Fridge
Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
Freezer
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Craving More Drool Worthy Chicken? Try These Dishes:
- Firecracker Chicken
- Korean BBQ Chicken
- Lemon Roasted Garlic Chicken Legs
- Chicken Korma
- Kung Pao Chicken
- Chicken Cacciatore
- Pressure Cooker Whole Chicken
- Spatchcock Chicken
- Lemon Pepper Chicken
- Honey Garlic Chicken
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Cheese and Prosciutto Stuffed Chicken Breasts
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves: 2
These Stuffed Chicken Breasts are an impressive dish for a Sunday night dinner or a Holiday. These breasts are stuffed with cheese, prosciutto, basil and sun dried tomatoes. Totally delicious chicken rolls with a surprise filling.
Ingredients
- 2 chicken breast skinless and boneless
- 1/4 cup cream cheese I used spreadable garlic and herb cream cheese
- 4 slices prosciutto thinly sliced
- 2 tbsp sun-dried tomatoes packed in oil, chopped
- 6-12 leaves basil
- 2 tbsp olive oil
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- Preheat oven: To 450 F degrees.
- Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
- Assemble the chicken breasts: Spread 1/2 of the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
- Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
- Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.
Recipe Notes
- Storing in the fridge: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
- Storing in the freezer: Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1breastCalories: 394kcal (20%)Carbohydrates: 6g (2%)Protein: 29g (58%)Fat: 28g (43%)Saturated Fat: 7g (44%)Cholesterol: 99mg (33%)Sodium: 681mg (30%)Potassium: 695mg (20%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 322IU (6%)Vitamin C: 3mg (4%)Calcium: 56mg (6%)Iron: 1mg (6%)
Michelle says
Can you prep the chicken and brown them and then bake them at a later time
Jo Cooks Team says
Yes! They may need an extra 5-10 minutes.
Andrea says
Excellent recipe, I used dry basil and added my own spices to plain cream cheese. Very moist. My husband loved it , I will definitely make it again,
Thank you
Jenny says
I just made this tonight for my sister & brother in-law, and they loved it. I had to modify it a bit to fit what they had in their kitchen. We used spinach instead of basil leaves,”garden vegetable” cream cheese instead of “garlic & herb”, and sundried tomato spread rather than the actual sundried tomatoes, but it still turned out delicious! Thanks for the recipe; it was really easy to follow and quick to make! I’ll be making this again for sure!
Dave says
These were a big hit at the firehouse, everyone loved the flavor. I didn’t roll the chicken though, and I chose to grill it instead of browning and baking it. But it was really good and I’m sure I’ll be making it again.
vera says
Could you use Pesto for basil leaves but, what else would you put in the stuffing. Thanks
Fenne Kieken says
You could use pesto if you wanted. It is good just as the recipe is without the need for anything more.
Teresa says
I made this for the first time this evening and it was so good! I did substitute the basil for spinach and chive/onion cream cheese(couldn’t find the other)
Breanna says
I am also having trouble finding the garlic and herb cream sauce! Any suggestions as to where to find it?!
Thanks!
Joanna Cismaru says
Hi Breanna,
It’s garlic and herb cream cheese, you can use just plain cream cheese if you choose. I find it at Safeway or Sobey’s.
Tracey says
Hi Jo would it be ok to brown the chicken earlier and cook when guests arrive or is not safe to leave the chicken after being part cooked.
Joanna Cismaru says
Hi Tracey,
I’ve never done that before so I’m not sure, but you’re right it does sound as it may not be safe. You could prepare everything else the day before, and cover up the chicken and refrigerate it until ready to cook the next day.
Kubi says
Add some garlic powder and Italian seasoning to plain cream cheese and you have herb and garlic.
Kathleen Pfanner says
Laughing cow makes garlic and herb cheese in the wheel in wedges . Allouette makes a tub of garlic and herb cheese spread that’s good too.
Michelle says
Boursin garlic and herb is the best, find it at any grocery store in the cheese bins, not where the bags of shredded cheese are.
Gail Roberts says
I am excited to try this recipe soon but I am such a novice. What is oil packed sun dried tomatoes? Is that a product that comes in a can or jar or do I buy the sun dried tomatoes and do something with them to make them oil packed? Thanks for your help!
Joanna Cismaru says
They already come in a jar like that, you don’t have to do anything to them. 🙂
Erica says
I’ve never left a reply on a recipe before, but I had to this time. This, hands down, was the best chicken recipe I’ve ever made. This was my first “stuffed” chicken too. My husband and I enjoyed this so much. I’ll be making this again in the future. Thank you so much for sharing this.
Joanna Cismaru says
That’s so great, and thank you for leaving a comment. So glad you liked this!
Rose says
I just made this recipe for the first time and it was so good and it is a keeper. My family all loved it.
jo says
Glad you guys liked it! 🙂
Fabienne says
Hello Joanna,
I find your recipe “Cheese and prosciutto stuffed chicken breasts” on Pinterest.
I have tried and love your recipe.
I’m leaving in Switzerland and I also have a cooking blog.
I permitted to publish the recipe on my blog.
here is the link : http://www.lateliergourmand.ch/plats-viandes-pacirctes-riz
Thank you for all the nice recipes you propose.
Lisa says
hi this looks divine. Based off rhe calories. How many ounces is each chicken breast that you pound out. So in total hiw many ounces of chicken would you have? I cant wait to make it!!
jo says
The chicken breasts were 4 oz each.
Tonya says
OH MY GOSH!! I just made this tonight and it is a true keeper! So easy and it has a wonderful flavor. Taste like I slaved away all day.
Thank you so much.
jo says
Glad you liked it Tonya! 🙂
Sharon says
I tried this already it was lovely n yummy bt my hubby wntd it with sauce so wat type of sauce can l use
jo says
You could make a white creamy sauce to go with it, maybe with some mushrooms, it would be delicious.
Rachael says
This looks amazing and I’m going to try it soon, but I was wondering what substitution would be good for the sun-dried tomatoes. I really don’t like them. Also, is there a way to make and then freeze this to cook later? Thank you.
jo says
You could use some plum tomatoes seeded and chopped. You can absolutely prepare them and just freeze them and thaw them out before cooking them.
Lyndsey says
I have just prepped these for dinner tonight! I’m scared! Lol
The smell of the cream cheese & prosciutto is putting me off … I do like eating both though, hope they taste nice
baking classes in Kolkata says
Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.
Lori says
So easy and delicious!! I used thin sliced chicken which I always purchase when it is on sale. It takes the work out of the pounding. I made this on a weeknight. it was quick, delicious and everyone in the family loved it. I will definitely make this again!!
jo says
I’m so happy you liked this Lori!
Monique says
Hi! do you know how I can do this with the slow cooker?
jo says
Monique, I haven’t tried this in the slow cooker so I’m not sure how they would turn out, but I’d imagine you do everything until and including step 3 then place them in the slow cooker. I’d think you’d still need to cook them on low for a few hours like 4 to 6 hours.
Kayla says
Would you recommend using skinless chicken breasts or ones with skin? I used skinless. The reason I ask is because I made this last night and the chicken was so dry. The flavor was delicious, but I just wish that the chicken would have stayed tender and juicy, that would have made it amazing. I’m wondering if you have any tips to keep the chicken juicy and moist. I def. want to try to make this again!
Thanks!
jo says
I used skinless chicken breasts here Kayla, and they were not try at all, I’m just wondering if perhaps you cooked them a bit too long, because they should be quite juicy.
yaya says
I made this today and all I can say is WOW! !!!!! We loved it. Instead of basil I used spinach and it was soooo good!!!
Sarah Nolan says
Hi Jo,
Made this tonight. Was yummy. My chicken breasts were smaller than yours. I cooked mine for only 30 minutes and it was bordering on overdone. Still nice, though. Was wondering where you use the Parmesan cheese in the recipe? I didn’t see it listed in the directions. I used it overtop of the cream cheese, but wasn’t sure it was necessary.
Thanks!
Sarah
jo says
Hi Sarah,
Forget the Parmesan cheese, removed it from the ingredients list, I was going to do something else with it then changed my mind. 🙂
Sue K says
Jo, Thanks so much for your wonderful instructions and pics! I have always wanted to attempt a “stuffed” chicken and this recipe gave me the courage. This worked out beautifully and was so delicious. Made a few substitutions like spinach for basil, cream cheese with chives and smoked German “luchschinken” for the prociutto. So delish!!!
jo says
You’re welcome, great substitutions. 🙂
Jane says
What kind of sides do you serve with this chicken dish? Thanks
jo says
Any side you want really, but I serve mine with mashed potatoes, but a green salad would be nice too.