Name: Cheese and Prosciutto Stuffed Chicken Breasts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 chicken breasts (skinless and boneless); ¼ cup cream cheese (spreadable garlic and herb cream cheese recommended); 4 slices prosciutto (thinly sliced); 2 tablespoons sun-dried tomatoes (packed in oil, chopped); 6-12 leaves basil; 2 tablespoons olive oil; ¼ teaspoon salt (or to taste); ½ teaspoon pepper (or to taste)

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Introduction

This Cheese and Prosciutto Stuffed Chicken Breast is a flavorful and elegant dish perfect for a weeknight dinner or special occasion. Tender chicken breasts are filled with creamy garlic herb cream cheese, fragrant basil, and sun-dried tomatoes, then wrapped in savory prosciutto for a deliciously satisfying meal.

Seven slices of rolled chicken stuffed with layers including white chicken meat on the outside, a reddish sun-dried tomato layer, and a dark brown thin layer inside, all arranged on a white plate. The outside of the chicken roll has a lightly browned texture. Bright green parsley leaves are scattered on top of and around the chicken rolls, with some fresh green basil leaves on the side. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 450℉ (232℃).
Step 2: Using a meat mallet, gently pound the chicken breasts until they are about ¼ to ½ inch thick for even cooking and easier rolling.
Step 3: Spread half of the cream cheese evenly over each chicken breast. Layer basil leaves on top, followed by two slices of prosciutto, and then a tablespoon of chopped sun-dried tomatoes on each breast.
Step 4: Carefully roll up each chicken breast and secure with toothpicks. Season the outside of the rolls with salt and pepper to taste.
Step 5: Heat olive oil in an ovenproof skillet over medium heat. Place the chicken rolls seam side down and brown until slightly golden. Remove toothpicks as needed to brown all sides evenly.
Step 6: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the chicken is cooked through.
Step 7: Remove the chicken from the oven and place on a cutting board. Discard toothpicks and let the chicken rest for 15 minutes before slicing and serving.

Tips & Variations

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165℉ for safe consumption.
Swap the sun-dried tomatoes with roasted red peppers for a sweeter flavor.
Try fresh mozzarella instead of cream cheese for a different creamy texture.
Double the recipe quantities to serve a larger group without extra effort.

Storage

Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the chicken in airtight containers for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven, on the stove, or in the microwave until heated through.

How to Serve

Two pieces of golden-brown stuffed chicken breast are in a black pan, each with a slightly crispy, seared surface showing some black pepper and brown spots. The chicken is cut open near the middle to reveal a creamy white cheese filling speckled with herbs. Bright green chopped parsley is scattered on and around the chicken, with some of the greens floating in a light brown sauce pooling at the bottom of the pan. The texture of the chicken looks juicy and tender, with smooth, rich sauce coating the pan’s base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used, but adjust the cooking time as thighs may need a bit longer to cook through. Make sure to pound them evenly for rolling.

What can I use if I don’t have prosciutto?

You can substitute prosciutto with thin slices of ham or pancetta for a similar salty, savory flavor.