Prosciutto-Wrapped Stuffed Chicken Breasts

(from castro15’s recipe box)

Categories: Chicken


  • For the Garlic Herb Cheese:
  • 2 oz. cream cheese, at room temp
  • 2 oz. fresh goat cheese
  • 1 1/2 garlic cloves, finely minced
  • 1/2 tbsp fresh thyme leaves, finely chopped
  • 1/2 tbsp fresh oregano leaves, finely chopped
  • Kosher salt and black pepper
  • For the chicken:
  • 2 slices bacon
  • 2 large chicken breasts
  • Kosher salt and black pepper
  • 6 slices prosciutto
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes
  • Fresh thyme and oregano sprigs


  1. Make the Garlic Herb Cheese: In a food processor, combine the cream cheese, goat cheese, garlic, thyme, and oregano. Season to taste with salt and pepper.

  2. ke the chicken: Preheat the oven to 350.

  3. In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to cool. Pour off excess fat from the skillet, leaving enough to coat the pan. Let the skillet cool.

  4. Place one piece of chicken between two sheets of plastic wrap, then use a meat mallet to pound the chicken into an even 1/2-inch thickness. Season with salt and pepper. Repeat with the remaining piece of chicken.

  5. Spread each breast with half of the herbed cheese. Crumble the bacon over the cheese and roll up each chicken breast, starting from a short side. Wrap each roll in 3 pieces of prosciutto. Brush each roll with the olive oil and season lightly with pepper.

  6. Place the chicken in the cast-iron skillet, seam-side down, then scatter the tomatoes around the chicken. Throw in the herb sprigs and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes.

  7. Let the chicken cool for a few minutes, then slice each roll in half and serve that chicken with the tomatoes and oozy cheesy juices.

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