Cheese and Prosciutto Stuffed Chicken Breasts Recipe
Delicious Cheese and Prosciutto Stuffed Chicken Breasts featuring tender chicken breasts filled with creamy garlic herb cream cheese, savory prosciutto, fresh basil, and sun-dried tomatoes. Perfectly seared in a skillet and finished in the oven, this flavorful dish is simple to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Chicken
- 2 chicken breasts (skinless and boneless)
Filling
- 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
Seasoning and Cooking
- 2 tablespoons olive oil
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Instructions
- Preheat Oven: Preheat your oven to 450°F to ensure it’s ready for baking the chicken after searing.
- Prepare the Chicken: Using a meat mallet, gently flatten the chicken breasts to about ¼ to ½ inch thickness. This helps the chicken cook evenly and allows for easy rolling with the filling.
- Assemble the Chicken Breasts: Spread half of the cream cheese evenly on each chicken breast. Layer basil leaves over the cream cheese, then place 2 slices of prosciutto on each. Add a tablespoon of chopped sun-dried tomatoes on top. Carefully roll up each breast to enclose the filling and secure with toothpicks. Season the outside with salt and pepper.
- Cook the Chicken: Heat olive oil in an oven-proof skillet over medium heat. Place the chicken rolls seam side down and cook until they are just slightly golden brown. Remove toothpicks as needed to brown all sides evenly. Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is fully cooked through (internal temperature should reach 165°F).
- Finish and Serve: Remove the skillet from the oven and transfer the chicken to a cutting board. Discard the toothpicks and let the chicken rest for about 15 minutes to retain its juices before slicing and serving. For a larger serving, double all ingredients accordingly.
Notes
- Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
- Freeze leftovers in airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat leftovers in the oven, on the stove, or in the microwave for best results.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
Keywords: stuffed chicken breasts, prosciutto chicken, cheese stuffed chicken, baked chicken recipe, Italian chicken dish, sun-dried tomato chicken, basil chicken roll-ups
