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’.
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.
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
- 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
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.
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 Cacciatore
- Pressure Cooker Whole Chicken
- Spatchcock Chicken
- Lemon Pepper Chicken
- Honey Garlic Chicken
- Broccoli Cheddar Stuffed Chicken Breast
- Mushroom Stuffed Chicken Breast
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.
Cheese and Prosciutto Stuffed Chicken Breasts
Video
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℉.
- 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.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
