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Chicken Dinner
4.5 from 84 votes

Cheese and Prosciutto Stuffed Chicken Breasts

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 49 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a plate of sliced up stuffed chicken breast

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’.

Ingredients

  • 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.
process shots showing how to make stuff chicken breasts

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

  1. Preheat oven: To 450 F degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

2 chicken breasts in a skillet

How to Serve

Packed full of savory, melt in your mouth prosciutto and ooey gooey cheese, these stuffed chicken breasts are totally filling and satisfying all on their own. But We need a balanced plate for dinner don’t we? So here’s some perfect accompaniments:

STARCHES

  • Mashed Potatoes
  • Loaded Scalloped Potatoes
  • Roasted Fingerling Potatoes
  • Harvest Rice
  • Creamy Polenta

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.

sliced up stuffed chicken breasts on a plate

Leftovers

Fridge

Store leftover stuffed chicken breasts 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

stuffed chicken breast sliced on a plate with basil
Print
4.49 from 84 votes

Cheese and Prosciutto Stuffed Chicken Breasts

Prep 20 minutes
Cook 35 minutes
Total 1 hour 20 minutes
Rate Recipe
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.
2

Ingredients

  • 2 chicken breast (skinless and boneless)
  • ¼ cup cream cheese (I used spreadable garlic and herb cream cheese)
  • 4 slices prosciutto (thinly sliced)
  • 2 tablespoon sun-dried tomatoes (packed in oil, chopped)
  • 6-12 leaves basil
  • 2 tablespoon olive oil
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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 ¼ inch to ½ inch in thickness.
  • Assemble the chicken breasts: Spread ½ 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.

Equipment

  • 12-inch Cast Iron Skillet
  • Meat Mallet
  • Instant Read Meat Thermometer

Notes

  1. Storing in the fridge: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. 
  2. 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.
  3. 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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

stuffed chicken breast sliced on a plate with basil

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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49 Comments
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Doris Gilovan
Doris Gilovan
Posted: 7 months ago

You wrote in the instructions : put 1/ 2 of the cream cheese and then I did not find anything mentioned about the other half…so?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Doris Gilovan
Posted: 7 months ago

It says: Spread ½ the cream cheese on each chicken breast. So each breast gets half of the cream cheese. 🙂

0
Reply
Kim
Kim
Posted: 7 months ago

5 stars
Great dinner and relatively easy with ingredients I already had on hand. The only change I made was adding some blue cheese crumbles since all i had was plain cream cheese. Served with steamed broccoli – yum. Definitely adding this to the rotation.

I am curious how another reviewer managed to grill this instead of baking it. During the summer I hate turning on my oven and rely almost solely on my outdoor grill. Might have to figure something out for next time!

0
Reply
Jen
Jen
Posted: 10 months ago

5 stars
This was delicious! I used Boursin cheese because I didn’t have cream cheese, but the method and cooking times/temps were perfect.

0
Reply
Michelle
Michelle
Posted: 3 years ago

Can you prep the chicken and brown them and then bake them at a later time

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Michelle
Posted: 3 years ago

Yes! They may need an extra 5-10 minutes.

0
Reply
Andrea
Andrea
Posted: 3 years ago

5 stars
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

0
Reply
Jenny
Jenny
Posted: 4 years ago

5 stars
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!

0
Reply
Dave
Dave
Posted: 5 years ago

5 stars
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.

0
Reply
vera
vera
Posted: 6 years ago

Could you use Pesto for basil leaves but, what else would you put in the stuffing. Thanks

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  vera
Posted: 6 years ago

You could use pesto if you wanted. It is good just as the recipe is without the need for anything more.

0
Reply
Teresa
Teresa
Posted: 6 years ago

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)

0
Reply
Breanna
Breanna
Reply to  Teresa
Posted: 6 years ago

I am also having trouble finding the garlic and herb cream sauce! Any suggestions as to where to find it?!

Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Breanna
Posted: 6 years ago

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.

0
Reply
Tracey
Tracey
Reply to  Joanna Cismaru
Posted: 5 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tracey
Posted: 5 years ago

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.

0
Reply
Kubi
Kubi
Reply to  Breanna
Posted: 6 years ago

Add some garlic powder and Italian seasoning to plain cream cheese and you have herb and garlic.

0
Reply
Kathleen Pfanner
Kathleen Pfanner
Reply to  Kubi
Posted: 5 years ago

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.

0
Reply
Michelle
Michelle
Reply to  Breanna
Posted: 4 years ago

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.

0
Reply
Gail Roberts
Gail Roberts
Posted: 6 years ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail Roberts
Posted: 6 years ago

They already come in a jar like that, you don’t have to do anything to them. 🙂

0
Reply
Erica
Erica
Posted: 6 years ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Erica
Posted: 6 years ago

That’s so great, and thank you for leaving a comment. So glad you liked this!

0
Reply
Rose
Rose
Posted: 7 years ago

5 stars
I just made this recipe for the first time and it was so good and it is a keeper. My family all loved it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rose
Posted: 7 years ago

Glad you guys liked it! 🙂

0
Reply
Fabienne
Fabienne
Posted: 7 years ago

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.

0
Reply
Lisa
Lisa
Posted: 7 years ago

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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa
Posted: 7 years ago

The chicken breasts were 4 oz each.

0
Reply
Tonya
Tonya
Posted: 7 years ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tonya
Posted: 7 years ago

Glad you liked it Tonya! 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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