Last updated on April 16th, 2017 at 02:40 pm
Cheese and Prosciutto Stuffed Chicken Breasts – an impressive dish for a Sunday night dinner or a Holiday. Delicious chicken rolls with a surprise filling.
Chicken Rolls! Stuffed with all kinds of yummy things like prosciutto and garlic and herb cream cheese! Wait, you guys! We seriously need to talk about this chicken. It’s good juicy chicken so flavourful from the sun-dried tomatoes and the basil, did I mention prosciutto? Oh how I love that prosciutto! It’s salty and oh so yummy. So yeah if you’ve never had or made chicken rolls before, this is the recipe to start with. Well even if you have had chicken rolls before you still need to make this. You N.E.E.D. to make this, my friends.
With the holidays quickly approaching I’m sure all of you are looking for easy yet delicious and impressive dinner ideas. You can’t get anymore impressive than these stuffed chicken breasts. They would be perfect even for a Thanksgiving dinner, something different, or better yet use turkey breasts instead of chicken breasts and make these awesome big turkey rolls stuffed with these ingredients, oh my, you will be a star. How great they would look and smell and taste.
You know, long time ago, when I first got moved out on my own I remember my dinners consisting of cereal, sandwiches or frozen dinners. Boy, did I ever lack imagination. So this is why I love food blogging. Trying different recipes, and eating good food.
People ask me all the time if I ever make the same recipe twice. Well the answer is yes, of course. If I were to cook something different every time we had to eat, well I’d probably eventually run out of recipes. Or maybe not, but the point is I only share with you here my favorites, and yes I have lots of favorites. But as I always like to say, I have expanded my horizons as far as cooking goes. Whereas before I never knew what to cook for dinner, now I have a great repertoire of recipes to choose from.
But don’t let this recipe scare you, it really is not hard to make at all. Just make sure you are gentle with the chicken breasts as you pound them, so they don’t break completely. The toothpicks should be great for securing and making sure they stay rolled up. You could even use butcher twine to secure the rolls, especially if you’re making this with turkey breasts. Now before I leave you, let me just say that hubs inhaled this chicken, as picky as he is, all I heard was squeals of delight. See my friends, the way to a man’s heart is M.E.A.T., lots and lots of meat. So when you have chicken and prosciutto together, well, all you’ll get is love in return.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Cheese and Prosciutto Stuffed Chicken Breasts - an impressive dish for a Sunday night dinner or a Holiday. Delicious chicken rolls with a surprise filling.
- 2 boneless chicken breast halves
- 1/4 cup spreadable garlic and herb cream cheese
- 4 thin slices prosciutto
- 2 tbsp chopped oil packed sun-dried tomatoes
- 6-12 basil leaves depending on size
- 2 tbsp olive oil
- salt and pepper to taste
Preheat oven to 450 F degrees.
- Flatten the chicken breasts using a meat mallet to pound them until they are about 1/4 inch to 1/2 inch in thickness.
- Spread 1/2 of the cream cheese on each chicken breast. Scroll down for step pictures. 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.
- Heat the olive oil in a 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.
- Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breasts. To double the recipe simply double all the ingredients.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
More delicious recipes from my kitchen
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! 🙂
I tried this already it was lovely n yummy bt my hubby wntd it with sauce so wat type of sauce can l use
You could make a white creamy sauce to go with it, maybe with some mushrooms, it would be delicious.
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.
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.
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
Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.
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!!
I’m so happy you liked this Lori!
Hi! do you know how I can do this with the slow cooker?
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.
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!
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.
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!!!
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
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. 🙂
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!!!
You’re welcome, great substitutions. 🙂
What kind of sides do you serve with this chicken dish? Thanks
Any side you want really, but I serve mine with mashed potatoes, but a green salad would be nice too.