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
- 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.
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.
Cheese and Prosciutto Stuffed Chicken Breasts
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.
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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?
It says: Spread ½ the cream cheese on each chicken breast. So each breast gets half of the cream cheese. 🙂
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!
This was delicious! I used Boursin cheese because I didn’t have cream cheese, but the method and cooking times/temps were perfect.
Can you prep the chicken and brown them and then bake them at a later time
Yes! They may need an extra 5-10 minutes.
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
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!
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.
Could you use Pesto for basil leaves but, what else would you put in the stuffing. Thanks
You could use pesto if you wanted. It is good just as the recipe is without the need for anything more.
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)
I am also having trouble finding the garlic and herb cream sauce! Any suggestions as to where to find it?!
Thanks!
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.
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.
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.
Add some garlic powder and Italian seasoning to plain cream cheese and you have herb and garlic.
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.
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.
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!
They already come in a jar like that, you don’t have to do anything to them. 🙂
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.
That’s so great, and thank you for leaving a comment. So glad you liked this!
I just made this recipe for the first time and it was so good and it is a keeper. My family all loved it.
Glad you guys liked it! 🙂
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.
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!!
The chicken breasts were 4 oz each.
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.
Glad you liked it Tonya! 🙂