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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition 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.

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