- 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
- 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.
- 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.
Reviews forCheese & Prosciutto-Stuffed Chicken
"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."