Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

This prosciutto-wrapped stuffed chicken 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.

Print Recipe

Prep Time 35

Cook Time 45

Total Time 1 20

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 2265.7 kcal

Equipment

1 Baking Sheet
1 skillet Medium-sized, non-stick or cast iron preferred
1 Sharp Chef's Knife
1 Mixing Bowl For preparing the goat cheese stuffing
1 Spatula or wooden spoon For sautéing and mixing

Ingredients

Main

2 tablespoons olive oil divided
2 shallots chopped
1 clove garlic minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates chopped
1 tablespoon chopped fresh basil
4 skinless boneless chicken breast halves
4 large thin slices of prosciutto

Instructions

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

Notes

To achieve a truly golden and crisp prosciutto, consider a quick pan-sear of the wrapped chicken breasts for 1-2 minutes per side after stuffing, prior to baking. This sets the prosciutto beautifully. Ensure your chicken breasts are of uniform thickness for even cooking; a quick pound with a mallet if needed can help. For maximum moisture and flavor, allow the stuffed chicken to come to room temperature for 15-20 minutes before baking. The combination of sweet dates and tangy goat cheese is brilliant, but ensure the dates are finely chopped to distribute evenly and prevent a clumpy texture. A meat thermometer is your best friend here, aiming for an internal temperature of 165°F (74°C) to prevent overcooking and keep the chicken juicy. Always rest the cooked chicken for 5-10 minutes before serving to allow juices to redistribute.