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.
- 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
- 4–5 oz prosciutto (about 2–3 slices per chicken breast)
- 2 tablespoons butter, melted
- 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.
- 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.
- 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.
- 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.
- 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.