Prosciutto-Wrapped Chicken Stuffed with Cheese

prosciutto chicken


Every few months I fly to Atlanta to visit my friends down there and stay with Ang. And every single time I come home, people ask me what I did while I was there and my answer is always the same: Ang met me at the airport, we got back to her apartment and drank a couple of bottles of wine while downloading each other on our lives; we spent Saturday shopping and then dinner with our friends; on Sunday we watched trashy reality TV re-runs while I cooked some basic meals she can keep in her freezer for a few months. If we weren’t feeling too lazy, we went to another fancy dinner and got drinks with friends. C’est tout. Every. Single. Time.

That routine is one of my favorite parts of our friendship. There have been more than a few times when I was going through something in my life and my immediate reaction was to book a flight to Atlanta because I knew that wine, shopping, trashy TV (and whatever truth I needed to hear) would be waiting for me there.

As soon as she knows I’m coming Ang starts emailing menu requests. Unlike me, she can’t stand cooking and texts me things like “What should I do with this chicken breast in my freezer?” at least once a month. I have been trying to teach her this recipe for years now but she refuses to try because it “sounds too complicated.” Trust me… it is not. Three ingredients, 20 minutes, and you have an easy and delicious meal.

Boursin is a soft, creamy cheese that comes in variety of savory flavors and is available in most grocery stores. You can really use any cheese, but I suggest using Boursin because it is very affordable and has so much flavor it really makes the dish interesting with very little effort.

Prosciutto-Wrapped Chicken Stuffed with Cheese
Prep time
Cook time
Total time
Serves: 2
  • 2 chicken breasts
  • 1 package of Boursin cheese (or any soft cheese)
  • 6 slices of prosciutto
  1. Pre-heat your oven to 375 degrees
  2. Butterfly the chicken breasts and season both sides with salt and pepper.
  3. Spread half of the Boursin over each piece of chicken, covering only half. Starting with the half that is covered in chicken, roll the the chicken up like a cigar.
  4. Wrap the chicken in prosciutto to cover it entirely: Lay two pieces of prosciutto out side by side. Place one piece of rolled chicken in the middle of the prosciutto with the seam facing down. Wrap the prosciutto around the chicken. Use another peice of prosciutto to cover the two edges of the chicken so that it is completely covered and the cheese can't squeeze out of the sides. Repeat with the second piece.
  5. Lay the chicken onto a roasting pan, making sure the seam sides of the prosciutto are down, and roast for 20 minutes.
  6. Allow the chicken to rest for 5 minutes after you take it out of the oven, then slice and serve with a simple salad.
You can ask the butcher at the grocery store to butterfly your chicken for you if you are uncomfortable doing it yourself, but butterflying chicken breast basically means cutting it almost in half to make it thinner. Cut off the small piece of the breast that seems to be sticking out (that is the tender and you can use it for something else.) Now lay your chicken down flat and, while holding your palm over top of it, slice it in half along the width stopping just short of cutting all the way through. When you open it, your chicken breast should be twice as big and half as thick. There are lots of videos online that will show you how to do it in 15 seconds.


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