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

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.

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.

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

VEGGIES

SALADS

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:

Comments

Michelle says

December 18, 2019 at 6:08 am

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

Reply
- Jo Cooks Team says
  
  December 18, 2019 at 4:24 pm
  
  Yes! They may need an extra 5-10 minutes.
  
  Reply
Andrea says

December 4, 2019 at 3:37 pm

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

Reply
Jenny says

September 16, 2018 at 5:28 pm

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!

Reply
Dave says

October 4, 2017 at 6:36 am

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.

Reply
vera says

December 17, 2016 at 8:54 am

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

Reply
- Fenne Kieken says
  
  December 17, 2016 at 9:51 am
  
  You could use pesto if you wanted. It is good just as the recipe is without the need for anything more.
  
  Reply