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Cheese & Prosciutto-Stuffed Chicken Recipe

Cheese & Prosciutto-Stuffed Chicken Recipe

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. YIELD: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


  • 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.

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.

Reviews for Cheese & Prosciutto-Stuffed Chicken

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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."

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