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Cheesy Herb Stuffed Prosciutto Wrapped Chicken

Cheesy Herb Stuffed Prosciutto Wrapped Chicken may be a mouthful to say, but, trust me, it’s a mouthful of deliciousness! This chicken dinner recipe is one that I used to make all the time, and I had to bring it back! Chicken breasts are stuffed with a decadent herb cream cheese mixture, wrapped with salty prosciutto and baked until perfectly golden and succulent. Each bite has a little bit of everything all wrapped up in a delicious fork-full! This is a chicken dinner that you don’t want to miss out on.

How to make this Cheesy Herb Prosciutto Wrapped Chicken:

Don’t let the title or the looks of this recipe intimidate you, because it’s easier than you think! With step by step photos, I’ll walk you through how to stuff and wrap these chicken breasts. Let’s get started:

Step 1:

First off, gently cut pockets into the sides of the chicken breasts with a small, sharp knife. I recommend firmly pressing a flat hand on top of the chicken breast and carefully using your knife to cut a pocket into the side of each piece of chicken. Be careful to not cut all the way through the chicken breasts as you want to only create a pocket for the filling instead of cutting the chicken breast clear in half.

Step 2:

Next, whip together the cream cheese, herbs, garlic and cheese until smooth – this is going to make a decadent filling for the chicken! Since the cream cheese helps keep the filling together, you can use a spoon to easily spoon the filling mixture into each prepared chicken breast. Try to keep as far “inside” the chicken breast as you can because it will spread a bit when it cooks.

Step 3:

After that, wrap the stuffed chicken breasts with the prosciutto. Since prosciutto can be on the thinner side, don’t worry if the pieces tear a bit – you can always piece it back together or double wrap it. I like to lay the prosciutto pieces flat across the top of the chicken breasts and tightly tuck the flaps under the bottom of the chicken to “wrap” it up. It doesn’t need to look perfect, just try to make sure that you enclose the stuffed opening on each piece of chicken so that the filling doesn’t spill out when baking.

If you don’t have prosciutto on hand, bacon works great as well!

Step 4:

Finally, baste the tops of the prepared chicken breasts with a little melted butter and then bake until perfectly cooked through and golden brown! I love how crispy and salty the prosciutto is – it also helps keep all the wonderful flavors packed together while the chicken bakes!

If you are using bacon instead of prosciutto, I would skip the part of basting with the melted butter as bacon naturally has more fat in it than prosciutto.

Tips for serving this chicken:

This chicken is so good that you’re going to want to gobble it all up, but here are some ideas of what to serve along with it:

Each bite you take of this chicken is cheesy, herby, salty and succulent – it makes you want to do a happy dance! Perfect for a weeknight meal (leftovers are just as good!), date-night in meal or one to impress. You can’t go wrong.

With a little bit of love and time, you can have this Cheesy Herb Stuffed Prosciutto Wrapped Chicken on your dinner table in no time!

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Cheesy Herb Stuffed Prosciutto Wrapped Chicken


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Description

Cheesy Herb Stuffed Prosciutto Wrapped Chicken may be a mouthful to say, but, trust me, it’s a mouthful of deliciousness! This chicken dinner recipe is one that I used to make all the time, and I had to bring it back! Chicken breasts are stuffed with a decadent herb cream cheese mixture, wrapped with salty prosciutto and baked until perfectly golden and succulent. Each bite has a little bit of everything all wrapped up in a delicious fork-full! This is a chicken dinner that you don’t want to miss out on.


Scale

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 4 oz cream cheese, softened
  • 1/3 cup shredded cheese, such as Parmesan, Asiago, Mozzarella or Monterey Jack
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 45 oz prosciutto (about 23 slices per chicken breast)
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 400 degrees. Use a small, sharp knife to gently cut horizontally into one side of each chicken breast to create a pocket, being careful to not cut all the way through the chicken breast.
  2. In a small bowl, combine the cream cheese, shredded cheese, thyme, rosemary, garlic, salt and pepper. Mix together until smooth and combined. Split the cheese mixture evenly between the 4 chicken breasts and fill each pocket you created in the chicken breasts with the filling. Making sure to tuck it in as far as you can as it will spread slightly when cooking.
  3. Wrap each stuffed chicken breasts with a few pieces of prosciutto by laying the prosciutto over the top of the chicken breasts and tightly tucking the sides underneath the chicken. Make sure to try to cover the pocket as best as you can with the prosciutto to help keep the filling inside when cooking.
  4. Place the wrapped chicken breasts on a parchment lined baking sheet or dish and baste the tops with the melted butter and bake for 30-35 minutes, or until the chicken is cooked through and the prosciutto is golden and crispy. If using a thermometer, it should read 165 degrees when inserted into the thickest part of the chicken.

Notes

  • If you don’t have prosciutto, you can use bacon! Skip the step of basting the wrapped chicken with butter if using bacon as it naturally has more fat in it and you won’t need the butter.
  • Dried herbs can be used in place of the fresh herbs. Here is the ratio to use: 1 teaspoon dried thyme and 1/2 teaspoon dried rosemary.
  • This recipe doesn’t call for a specific kind of shredded cheese as many different kinds can work: Parmesan, Asiago, Mozzarella, Monterey Jack, or White Cheddar. I would stay away from yellow cheddar.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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4 Comments

  1. Kathy Deaver

    Oh my Kate! Can’t wait to try this one.

    Reply
    • KJ

      Thank you! It’s one of our favorites! 🙂

      Reply
  2. Nichole

    These beg to be cooked over a bed of fennel / leeks / potatoes. Or all three combined! Thanks for the inspirational recipe. =)

    Reply
    • KJ

      Such a great idea! You can’t go wrong with any of those options! 🙂

      Reply

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