Best 4 Cheese Prosciutto Stuffed Chicken Recipes
Indulge in a culinary delight with our tantalizing Cheese Prosciutto Stuffed Chicken, a symphony of flavors that will dance on your palate. This delectable dish showcases tender chicken breasts carefully sliced and stuffed with a savory filling of mozzarella cheese and prosciutto, promising a burst of flavor in every bite. Perfectly seasoned and seared until golden brown, each chicken breast is a masterpiece of culinary art. Alongside this main course, we've curated a collection of complementary recipes to elevate your dining experience. Discover the vibrant flavors of our refreshing Tomato and Avocado Salad, where juicy tomatoes, creamy avocado, crisp red onions, and zesty dressing blend harmoniously. For a touch of rustic charm, try our mouthwatering Garlic Parmesan Roasted Potatoes, where tender potatoes are tossed in a fragrant blend of garlic, Parmesan cheese, and herbs, resulting in a crispy exterior and a fluffy interior. And to satisfy your sweet cravings, our delectable Strawberry Shortcake Parfaits offer a delightful layering of sweet strawberries, fluffy biscuit pieces, and creamy whipped topping, creating a dessert that's both indulgent and refreshing. Each recipe is meticulously crafted to complement the Cheese Prosciutto Stuffed Chicken, ensuring a complete and unforgettable culinary journey.
Let's cook with our recipes!
CHEESE & PROSCIUTTO-STUFFED CHICKEN
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
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
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).
CREAM CHEESE AND PROSCIUTTO STUFFED CHICKEN
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
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
CHICKEN STUFFED WITH GOAT CHEESE AND PROSCIUTTO IN
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.
Tips:
- Choose high-quality ingredients for the best flavor. Look for fresh, organic chicken, flavorful prosciutto, and a sharp, melty cheese.
- To ensure the chicken cooks evenly, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Stuff the chicken breasts just before cooking to prevent the filling from drying out.
- For a crispy skin, pat the chicken breasts dry before searing them in a hot pan.
- Be careful not to overcook the chicken, as this will make it dry and tough.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Conclusion:
Cheese prosciutto stuffed chicken is a delicious and impressive dish that is perfect for a special occasion. With its tender chicken, flavorful filling, and crispy skin, this dish is sure to please everyone at the table. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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