Baked Stuffed Chicken Breast Wrapped in Prosciutto

5 from 7 votes

With minimal prep and only four ingredients, this prosciutto-wrapped stuffed chicken breast offers a gourmet dining experience in minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: portions

Calories: 248kcal

- 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. Season with a bit of salt and pepper if liked.

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 and put on the middle shelf of the oven.
Cook in the oven for about 25 minutes or until cooked through.

Try to choose a chunky chicken breast, rather than a thin and wide one (like for most stuffed chicken breast recipes); this will ensure that the chicken remains moist and you don’t risk chopping it all the way through when making the pocket for the cream cheese.
Cheese: Neufchâtel cheese is a great alternative to cream cheese, as their flavor is quite similar, although this has a little more tang and a grainy texture. Mascarpone is another great option, although some brands may be a little too sweet, so use it only if you already know its taste well.
Prosciutto: Bacon or regular ham can be used instead. Streaky bacon works perfectly and is my go-to when out of prosciutto, as it has the right saltiness level to balance the cheese's creaminess.
Herbs: You can use your favorites to flavor the chicken breast filling.

Storing and reheating:

In the fridge: Store the stuffed chicken breast in an airtight container for up to four days.

In the freezer: You can freeze the chicken in freezer bags or suitable containers for up to three months. Thaw overnight in the fridge before reheating.

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 cover it with a sheet of foil, so to lock the moisture in.

Reheat in the microwave: put the chicken breast on 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.