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Cheese & Prosciutto-Stuffed Chicken

 Cheese & Prosciutto-Stuffed Chicken
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Cheese & Prosciutto-Stuffed Chicken (continued)

Directions (continued)

  • 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.
  • 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°.
  • 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.
  • Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced
  • basil. Yield: 4 servings.
Nutritional Facts: 1 stuffed chicken breast half with 1/4 cup sauce equals 757 calories, 55 g fat (27 g saturated fat), 307 mg cholesterol, 1,111 mg sodium, 16 g carbohydrate, 2 g fiber, 50 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.