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Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

  • Prep

    35 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
stefychefy

stefychefy

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

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Nutrition

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  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  3. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  4. Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.
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Reviews

Kendra
30

Kendra

2/8/2011

This is DELICIOUS! I made a few substitutions: dried figs (instead of dates), dried thyme and basil (instead of fresh), and I added pine nuts to the stuffing mixture. Next time I might try it without the prosciutto, because I think it would be just as good.

Carson
24

Carson

8/24/2010

Because this recipe sounded so good, I decided to give it a try. OMG! It was wonderful. I live in a small town and couldn't find any goat cheese so I used plain havartti instead. Also, I could only find prosciutto in 3" x 7" slices. So I used two slices per breast and wrapped them lengthwise ~~ overlapping the ends under the bottom. Thus, there was no need for toothpicks. For the last 5 minutes of baking, I turned the breasts back so the ends were on the bottom again, and broiled for 4-5 minutes. I served this with oven baked red potatoes and Strawberry and Feta Salad from this site.

onthecatwok
17

onthecatwok

8/25/2010

Delicious recipe! The prosciutto kept the chicken moist and delicious. I made this for a friends gathering and substituted the goat cheese with feta because I knew some guest were not a fan of goat cheese. The feta worked just as well. I did a light feta so that it did not over power the salty flavour of the prosciutto. Loved the combination of the herbs! I will definitely be making this again!

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