Stuffed chicken breast sounds like a very ambitious dish to create in a home kitchen, yet it requires very few ingredients and in less than 5 minutes it will be ready to be baked.
You will love this stuffed chicken breast recipe!
All you require for this cream cheese stuffed chicken is: chicken breasts, cream cheese, herbs of choice (I used sage), prosciutto (I used San Daniele as it is produced in Friuli Venezia Giulia, which is where I come from!) and salt and pepper as needed. That is all!
This recipe does not require any additional fats or oils, as it is oven-baked to keep the chicken as juicy as possible and allowing the herbs in the filling to flavor the chicken breast.
Let’s talk nutrition!
Chicken breast is part of what is considered the white meat of the chicken; each chicken has one breast formed of two halves, which are then split for selling purposes.
This part of meat is an extremely healthy source of protein which is lean, meaning it doesn’t have much fat to accompany it; additionally it is also free from carbohydrates.
A balanced diet that offers enough proteins is great for those looking to not only growing muscle mass, but also maintaining it; protein also helps keep a healthy metabolisms and may assist during a weight-loss journey, as protein tend to make us feel full for longer.
Like for all cuts of chicken, it is mandatory that chicken breast is thoroughly cooked before serving it. Additionally, make sure you keep all of the surfaces used for the preparation of the chicken, as well as all of the utensils.
How to make stuffed chicken breast?
This stuffed chicken breast requires very few steps and ingredients, which is a win-win!
Start by preheating the oven to 400* F, Fan Oven 180* Celsius or 200* Celsius conventional oven.
Prepare the filling by mixing the light cream cheese with the sage, which you will have chopped thinly; should you prefer other herbs, feel free to change the recipe around, as this works well with multiple flavors, such as rosemary, chives or green onions. Season the cream cheese filling with the required salt and pepper.
For the chicken, create a pocket in the chicken breast by inserting the tip on the knife in the side of it and then making a bigger internal cut, without enlarging the entrance hole nor going with the blade through the other side; this will allow you to close the filling in the breast without using any toothpicks.
Divide the filling equally among the chicken breasts and ensure the filling fits inside them without being visible from the outside.
Next, after disposing the prosciutto slices in pairs on a chopping board, wrap the breasts, ensuring the filling pocket is covered and tightly held together.
Cover a baking tray with a non-stick sheet of baking paper and put the prosciutto-wrapped chicken on it; to bake , put the baking tray on the middle shelf in the oven for 25 minutes (or until the chicken breast is thoroughly cooked).
Serve and enjoy!
How long to bake stuffed chicken breast?
Medium-sized chicken breasts normally require about 25 minutes in an oven preheated to 400*F, Fan 180* Celsius or 200* Celsius in the conventional oven.
Before serving, always ensure the chicken breast is cooked thoroughly, as these are only guidelines and each appliance works slightly differently.
Can I use chicken thighs instead?
You absolutely can however these are very hard to ‘seal’ as they tend to be thinner, so there’s not much space for the filling; additionally, chicken thighs are higher in calories and fat compared to chicken breast.
How to reheat stuffed chicken?
This stuffed chicken recipe is very easy to reheat:
- In the oven: preheat the oven to 325* F or 165* C and warm up for 10 minutes; it is best to put the chicken breast in a tray with a teaspoon of water and covering it with a sheet of foil, so to lock the moisture in.
- In the microwave: put the chicken breast in a plate with a teaspoon of water at the bottom and cover with a piece of cling film; put in the microwave and heat for about 1 minute or until piping hot.
- In the pan: warm up a frying pan with a teaspoon of water and put the chicken in the pan; reduce the heat to medium-low and put a lid one the pan. Allow to ‘steam’ until fully hot.
How can I use leftover chicken?
There are many ways this stuffed chicken breast can be reused if there are any leftovers, here are some ideas:
- Wrap: chop the chicken in large chunks and put in a wrap with some crunchy salad.
- Panini or Toastie: chop the prosciutto chicken and use it to stuff a panini or toastie together with some grated cheese or mayonnaise, then toast as liked.
- Pasta sauce: create a tomato based sauce and flavour with small pieces of this stuffed chicken breast before using the sauce to dress some pasta.
- Salad topping: chop it and use it to top a nice salad.
- Elevated Mac and Cheese: follow your usual mac and cheese recipe and add his prosciutto chicken in chunks before baking.
What can I serve stuffed chicken breast with?
Why don’t you try it with:
- Simple white rice drizzled with some olive oil
- A crunchy salad made with mixed leaves, cucumber and onion
- Some posh mashed potatoes like these Mashed Potatoes with Leek
- A medley of roasted seasonal vegetables
You will love this stuffed chicken breast recipe!
This prosciutto chicken is different, as it doesn’t require fancy ingredients nor cooking methods; it is full of flavor while still being weight-loss friendly.
It is a great dish for a mid-week dinner, for a posh dinner-party, for an elevated lunchbox or just for you… because we all deserve to treat ourselves to something delicious!
Stuffed chicken breast was first published on January 1st, 2021 and updated on August 27th, 2021.
Cheesy Stuffed Chicken Breast Recipe
- 30 g Extra Light Cream Cheese I used Philadelphia Extra Light
- 3 leaves of Fresh Sage or 1/2 tsp of Dry Sage or 1 tbsp dry sage
- 300 g Boneless Skinless Chicken Breast total weight for two fillets
- 4 Slices Prosciutto Parma Ham
- Salt and black pepper to Taste
- Preheat the fan oven to:- FAN 180 degrees Celsius- CONVENTIONAL 200 degrees Celsius- 400 degrees Fahrenheit
- Create a pocket in each chicken breast, ensuring not to cut it through. Try to insert the knife in one side of the breast and moving it side ways without enlarging the entrance whole, but only the internal pocket.
- If using fresh sage, wash the leaves and chop them into small pieces then mix them with the cream cheese, a bit of salt and pepper.
- Divide the cream cheese filling between the two chicken breasts and close the pocket of the chicken well, ensuring the herby cream cheese is sealed inside.
- Lay the slices of prosciutto one next to the other in pairs, slightly overlapping; wrap one chicken breast using two slices, all the way around (like a burrito), ensuring the prosciutto covers the cut where the cream cheese has been filled.
- Place the two wrapped chicken breasts on a baking tray that has been covered with baking paper and put on the middle shelf of the oven.
- Cook in the oven for about 25 minutes or until cooked through.