Cheese & Prosciutto-Stuffed Chicken Recipe
Cheese & Prosciutto-Stuffed Chicken Recipe photo by Taste of Home
Next Recipe

Cheese & Prosciutto-Stuffed Chicken Recipe

Read Reviews
5 3 3
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 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 eggs
  • 2/3 cup dry bread crumbs
  • 3 tablespoons grated Romano cheese
  • 3 tablespoons olive oil
  • SAUCE:
  • 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

Nutritional Facts

1 stuffed chicken breast half with 1/4 cup sauce: 757 calories, 55g fat (27g saturated fat), 307mg cholesterol, 1111mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 50g protein.


  1. 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.
  2. 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.
  3. 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°.
  4. 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.
  5. Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil. Yield: 4 servings.
Originally published as Cheese & Prosciutto-Stuffed Chicken in The Taste of Home Cookbook 2011, p28

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheese & Prosciutto-Stuffed Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sullivan7sara User ID: 7208234 212553
Reviewed Nov. 11, 2013

"Delicious. The only thing I changed is added a minced garlic clove to the sauce. Thanks for the scrumptious and easy recipe!"

Gramafk7 User ID: 7173741 195072
Reviewed Nov. 11, 2013

"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?"

Nonna2U User ID: 6678289 195071
Reviewed Nov. 11, 2013 Edited Nov. 12, 2013

"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."

Loading Image