Cheese and Prosciutto Stuffed Chicken Breasts
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
2
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Calories
394 kcal
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Course
Main Course, Appetizer, Lunch, Dinner
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Cuisine
American
Cheese and Prosciutto Stuffed Chicken Breasts
Description
The recipe begins by pounding skinless, boneless chicken breasts to an even thickness, about ¼ to ½ inch, to allow for even cooking and easier rolling. Each breast is spread with a layer of cream cheese followed by basil leaves, prosciutto slices, and chopped sun-dried tomatoes. The ingredients are rolled up carefully and secured with toothpicks, then seasoned with salt and pepper.
The stuffed chicken breasts are browned in olive oil in an ovenproof skillet to develop a slight crust and color, removing toothpicks as necessary to brown all sides. The skillet is then transferred to the oven and baked at 450°F for about 20 minutes until the chicken is fully cooked. After resting, the breasts are sliced to reveal the layered filling inside.
This preparation combines creamy, herbaceous, and slightly tangy flavors inside a moist chicken breast, offering an elegant yet straightforward entrée. The prosciutto adds a salty richness contrasting with the fresh basil and sun-dried tomatoes. The bake-and-sear method creates a nicely browned exterior without drying the inside.
Leftover chicken breasts can be refrigerated stored up to 4 days or frozen up to 3 months, reheated gently to maintain moisture and flavor. Doubling the recipe is straightforward by multiplying the ingredients.
Ingredients
- 2 chicken breast skinless and boneless
- ¼ cup cream cheese I used spreadable garlic and herb cream cheese
- 4 lices 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 black pepper or to taste
Instructions
- Preheat oven: To 450℉.
- 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
- Store leftovers in an airtight container in the fridge for 3-4 days to keep them fresh.
- For longer storage, freeze the cooked stuffed chicken breasts for up to 3 months; thaw overnight before reheating.
- Reheat gently in the oven, on the stovetop, or microwave to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 394kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 99mg | 33% |
| Sodium | 681mg | 28% |
| Potassium | 695mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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