Gourmet Prosciutto Wrapped Stuffed Chicken
Elegant prosciutto wrapped stuffed chicken with creamy goat cheese, sun-dried tomatoes, and fresh herbs. A perfect balance of crispy exterior and juicy interior.
Ingredients
- 2 chicken breasts (8oz each, preferably air-chilled) About 1 pound total
- 4-6 slices prosciutto Thinly sliced, about 3oz total
- 4 oz goat cheese Room temperature
- 2 oz cream cheese Softened
- 1/4 cup sun-dried tomatoes Oil-packed, drained and chopped
- 2 tbsp fresh basil Chiffonade
- 1 tbsp fresh thyme leaves
- 2 cloves garlic Microplaned
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Method
- In a medium bowl, combine goat cheese, cream cheese, sun-dried tomatoes, basil, thyme, garlic, lemon zest, 1/4 tsp salt, and 1/8 tsp pepper. Mix thoroughly until fully incorporated. Refrigerate for 15 minutes to firm slightly while preparing chicken.
- Place chicken breast on cutting board. With palm flat on top, use sharp knife to cut horizontally through the breast, stopping 1/2 inch before cutting all the way through. Open like a book. Cover with plastic wrap and pound to even 1/4-inch thickness using textured side of meat mallet.
- Season inside surface with remaining salt and pepper. Place 2-3 tablespoons of filling mixture in center of each breast, leaving a 1-inch border around edges.
- Starting from narrow end, roll chicken tightly around filling. Lay 2-3 slices of prosciutto slightly overlapping on work surface. Place rolled chicken seam-side down on prosciutto. Wrap prosciutto around chicken, overlapping slightly. Secure with butcher's twine at 1-inch intervals (or toothpicks if preferred).
- Allow wrapped chicken to rest at room temperature for 15 minutes. Preheat oven to 375°F (190°C).
- Heat olive oil in oven-safe skillet over medium-high heat until shimmering. Sear chicken on all sides until prosciutto is crisp and golden, about 2 minutes per side.
- Transfer skillet to preheated oven. Roast until internal temperature reaches exactly 165°F (74°C) at thickest point, approximately 12-15 minutes.
- Remove from oven and transfer to cutting board. Tent loosely with foil and rest for 5 minutes. Remove twine or toothpicks, slice into medallions, and serve.
Note
- For optimal results, use air-chilled chicken breasts which have better texture and moisture retention.
- The filling can be made up to 24 hours in advance and refrigerated in an airtight container.
- For a crispy exterior, ensure chicken surface is completely dry before wrapping with prosciutto.
- Allow cheese mixture to come to cool room temperature before stuffing for easier spreading and even melting.
- Use a meat thermometer for precision - remove from oven at exactly 165°F to prevent overcooking.