Proscuitto Wrapped Stuffed Chicken Breast

The chicken is stuffed with goat cheese, cream cheese, garlic, thyme and bacon.  It’s wrapped in prosciutto and then baked with cherry tomatoes.  What happens is the cherry tomatoes burst and the goat cheese mixture oozes out in the pan making a delicious sauce to spoon all over the chicken.  It’s delicious!!

Garlic Herb Goat Cheese Ingredients:

2 ounces cream cheese at room temperature

2 ounces fresh goat cheese

1 1/2 cloves garlic, finely minced (about 1 1/2 teaspoons)

1/2 tablespoon fresh thyme leave, finely chopped

1/2 tablespoon fresh oregano, finely chopped (I didn’t use, not a fan of fresh oregano)

Kosher salt (1/4 teaspoon) and fresh ground pepper (1/8 teaspoon)

In a small food processor or  hand mixer combine the cream cheese. goat cheese, garlic and thyme. Season lightly with salt and pepper. 

The Chicken Ingredients:

2 slices bacon

2 large boneless, skinless chicken breasts

kosher salt & fresh ground pepper

4-6 slices prosciutto

2 tablespoons olive oil (I only used about 2 teaspoons)

1 cup cherry tomatoes (I used 2 cups)

fresh thyme sprigs (optional)

Preheat oven to 350 F. 

In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels. Pour off excess fat from the skillet, leaving enough to coat the pan. Let the skillet cool.

Place one piece of chicken between the two sheets of plastic wrap, then use a meat mallet to pound the chicken into an even 1/2 inch thickness. Season with salt and pepper (lightly season as the prosciutto is already salty). Repeat with the second piece of the chicken. 

Spread each breast with half of the herb cheese. (This will seem like a lot of cheese but it will ooze out and make a sauce so use it all) Crumble the bacon over the cheese and roll up each chicken breast, starting from the shorter side. Then wrap each roll in prosciutto to cover. Brush each roll with olive oil and season lightly with pepper. 

Place the chicken in the skillet, seam side down, then scatter the tomatoes around the chicken. Throw the thyme sprigs (if using) and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 – 40 minutes. 

Let the chicken cool for a few minutes, then slice each roll in half and make sure to include the tomatoes & juices on the plate. 

Serves 2 large or 4 smaller portions 


Adapted from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat


This is how I clean my cast iron skillet…only using water I scrub any dried on food with the ringer.  Next, dry with a paper towel.  When your pan is completely dry, simply wipe it down with oil using a paper towel.  Now the pan will be ready to go for next time!

Leave a Reply

Your email address will not be published. Required fields are marked *