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Prosciutto Stuffed Chicken Breast

Filed Under: Entrées

Prosciutto Stuffed Chicken Breast
5 (100%)
1 vote

2 Tbsp. olive oil, divided

2 tsp. minced garlic

1/2 cup ricotta cheese

4 oz. goat cheese, softened

1/2 cup chopped basil

1 egg yolk

salt and pepper to taste

3 FreeBird boneless skinless chicken breasts

6 slices prosciutto

Heat 2 teaspoons of olive oil in a small sauté pan and cook garlic until just golden. Transfer to a large bowl and combine with ricotta, goat cheese, basil and egg yolk. Blend until smooth and season to taste with salt and pepper. Set aside.

Place each chicken breast between 2 sheets of parchment or waxed paper and pound into 1/4-inch thick paillards. Lay 2 slices of prosciutto side by side on a clean cutting board. Top with one piece of chicken and place a line of cheese mixture in the center. Roll chicken breast and prosciutto around filling in a cylindrical shape. Repeat with remaining chicken, prosciutto and filling.

Heat remaining oil in a large sauté pan over medium-high heat and brown each stuffed chicken breast for about 2-3 minutes on each side. Place onto a baking sheet and cook in the oven for 20 minutes or until the internal temperature of the filling reads 165º on a meat thermometer. Slice each breast into 2 servings and serve immediately. Serves 4-6.