30gExtra Light Cream CheeseI used Philadelphia Extra Light
3leavesof Fresh Sage or 1/2 tsp of Dry Sageor 1 tbsp dry sage
300gBoneless Skinless Chicken Breasttotal weight for two fillets
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.
This is an easy recipe, yet it sounds and looks very classy… how can it be modified? Here are a few tips and changes you can apply if you wish. I like to use fresh sage when I have it, as its flavor works wonderfully with dairy products like cream cheese and butter. If you are using dry sage, this may taste a bit saltier than the fresh one, so ensure you don’t over-salt. As an alternative to sage, rosemary can be used, either fresh or dry. In addition to either herb, you can add a little bit of garlic to the cream cheese; one clove is more than enough for both breasts. 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. I like to use prosciutto for this dish, but speck or other dry-cured meats may suit as well… just try! I would not recommend salame, as it tends to be very salty when baked and it releases a lot of fat (plus the slices are small for wrapping).