Cheese & Prosciutto-Stuffed Chicken Recipe
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup spreadable garlic and herb cream cheese
- 4 thin slices prosciutto
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 8 fresh basil leaves
- 1/4 cup all-purpose flour
- 2 Eggland's Best Eggs
- 2/3 cup dry bread crumbs
- 3 tablespoons grated Romano cheese
- 3 tablespoons olive oil
- 1 cup heavy whipping cream
- 1 tablespoon finely chopped shallot
- 3/4 cup crumbled Gorgonzola cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Minced fresh basil
- 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 the 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 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 170°.
- In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in the Gorgonzola cheese, salt and pepper. Cook for 4-6 minutes or until cheese is melted, stirring occasionally.
- Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil. Yield: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Cheese & Prosciutto-Stuffed Chicken(3)
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Delicious. The only thing I changed is added a minced garlic clove to the sauce. Thanks for the scrumptious and easy recipe!
Am I reading the description wrong? It says "....a yummy blue cheese sauce" but the actual directions call for "gorgonzola cheese". . This recipe sounds amazing but I am allergic to gorgonzola cheese can I substitute blue cheese for it in the sauce?
A very good roulade! Similar to my recipe: I slice scallions, add a little minced garlic, sometimes I'll substitute herbed goat cheese for the cream cheese, I do add a few roasted red peppers, and fresh baby spinach leaves, prosciutto, & basil leaves, with a fine sprinkling of Pecorino-Romana or Parmigianno-Reggianno and Italian seasoning. It gives a good Mediterranean flavor. If I have pinenuts in the freezer, I'll toast them & add a few on top of the stuffing. I make my own breadcrumbs from the heels of a variety of breads. I divide it into 2 batches: 1 plain and 1 seasoned. I use Pecorino-Romana or Parmigianno-Reggianno (Parmesan) cheese, whatever I have on hand.The rich cheese sauce is good, too. This stuffing can be used for beef or pork as well.
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