Best 4 Cheese Prosciutto Stuffed Chicken Recipes

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Cheese and prosciutto stuffed chicken is a delicious and savory dish that is perfect for a special occasion or a weeknight meal. This recipe combines the salty, smoky flavors of prosciutto, creamy melted cheese and tender chicken breasts. It is also surprisingly easy to make and can be ready in under an hour. Whether you are looking to impress your guests or just looking for a tasty and satisfying meal, cheese prosciutto stuffed chicken is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN



CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN image

Categories     Basil     Cheese     Chicken     Ham

Number Of Ingredients 12

1 package (8 ounce) reduced-fat cream cheese
1/2 cup red onion, minced
3 cloves garlic, minced
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup (optional) white wine
2 cups chicken broth

Steps:

  • Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside.
  • Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes.
  • eturn the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN STUFFED WITH GOAT CHEESE AND PROSCIUTTO IN



CHICKEN STUFFED WITH GOAT CHEESE AND PROSCIUTTO IN image

Categories     Cheese     Chicken

Yield Serves four.

Number Of Ingredients 13

1 med. onion - diced
4 boneless, skinless chicken breast halves
4 oz chevre
4 oz proscuitto, sliced thinly and chopped
4 cloves garlic, chopped
1 tbsp. capers
1 tbsp. Dijon mustard
8 basil leaves
3/4 cup chicken stock
1/2 cup white wine
2 tablespoon olive oil
2 Tbsp chopped parsley
Salt and pepper (to taste)

Steps:

  • In a large ovenproof skillet, sauté the proscuitto until it is brown and crispy. Remove from pan, set aside. Pound the chicken breasts until approximately 1/2 inch thick. Season the chicken with salt and pepper on each side. In the center of each breast half, place 1 oz of the chevre, a quarter portion of the proscuitto, and two basil leaves. Roll the pieces up and secure with toothpicks so filling stays inside. Wrap in plastic wrap and refrigerate for 30 minutes to firm up. Once chicken is firm, add two tablespoons olive oil to the skillet used above. Brown chicken on all sides over medium high heat, set aside. Add onions to the pan and sauté until golden. Add garlic and sauté for about two more minutes, being careful not to burn the garlic. Add wine, scraping pan to deglaze, and then add the stock, Dijon mustard and capers. Let the mixture reduce by half. Add chicken back to the pan and put pan in the oven at 350 degrees for 20 minutes, or until chicken is cooked through. Garnish with parsley.

CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN



Cream Cheese and Prosciutto Stuffed Chicken image

This cheesy stuffed chicken will impress everyone, whether it's your family on a weeknight or your guests at a dinner party. You can even prepare the chicken the day before and cook it quickly when you need to! So easy and delicious!

Provided by StacyD

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package reduced-fat cream cheese
½ cup minced red onion
3 cloves garlic, minced
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
8 slices prosciutto
8 leaves fresh basil
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
½ cup white wine
2 cups chicken broth

Steps:

  • Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 588.3 calories, Carbohydrate 12.2 g, Cholesterol 144.6 mg, Fat 40.7 g, Fiber 0.6 g, Protein 36.3 g, SaturatedFat 17.5 g, Sodium 845.5 mg, Sugar 1.3 g

Tips:

  • To ensure the chicken breasts cook evenly, pound them to an even thickness before stuffing and baking.
  • Use high-quality prosciutto and cheese for the best flavor. If you can, look for prosciutto that is thinly sliced and imported from Italy.
  • Be careful not to overstuff the chicken breasts, or they may burst open during baking.
  • Bake the chicken breasts until they are cooked through, but not overcooked. The internal temperature should reach 165°F (74°C).
  • Let the chicken breasts rest for a few minutes before slicing and serving. This will help the juices redistribute and prevent the chicken from drying out.

Conclusion:

Cheese and prosciutto stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With just a few simple ingredients, you can create a flavorful and satisfying dish that your whole family will love. So next time you're looking for a new chicken recipe, give this one a try!

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