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    Monday, December 10, 2012

    RECIPE: Prosciutto-Wrapped Chicken Breasts Stuffed w/Herbed Goat Cheese

    I made this Chicken dish (which turned out fantastic) & posted pics during the making process meaning to eventually write up a Blog post....and never got around to it. So I'm back dating this post (originally written up on 4/15/2013 to the date I made the dish. :)

    If you try the recipe, hope you like it as much as I do!


    Becky’s version – I found a few different versions online and used them as a starting point. :)
    The FINISHED Product (Plated)

    PREP/HANDS ON TIME: 20-30 mins ?? (can also prep chicken ahead of time)

    COOK TIME: Approx 30-40 minutes

    OVEN TEMP: 400°F (or 375°F if also baking brown rice)


    8 slices prosciutto (1 package. Use 2 slices per chicken breast)

    4 boneless skinless chicken breasts

    ¼ Tsp Black Pepper

    ¼ Tsp Salt (my preference: Kosher Salt)

    1Tbl+ Olive Oil

    3-4 cloves Garlic, minced

    1-2 Shallots, chopped finely

    4 oz soft goat cheese

    Approx ½- ¾ Tsp Basil (dried)


    1. Preheat oven to 400° (or 375° if you are also baking brown rice).

    2. Put Cast Iron Griddle-Skillet (or a regular Cast Iron Skillet) in oven to heat.

    3. Heat Olive Oil in (another) skillet over medium Heat. Stir in Shallots & garlic and cook until shallots turn translucent. (approx 3 minutes). Stir in thyme, salt, pepper & basil; cook & stir for up to one more minute. Transfer the shallot mixture to a bowl and mix in the goat cheese until well combined.

    4. With a sharp knife, cut a slit (approx 1-2” long and 1” deep) in the thick side of the chicken breast. Use your fingers to create a pocket from the slit.

    5. Stuff each chicken breast with about ¼ of the goat cheese mixture. Be sure to wipe off any excess on the outside of the chicken breast.

    6. Wrap each chicken in 2 slices of prosciutto (slightly overlapping prosciutto along long edge) so that the pocket opening is covered and most of chicken breasts is wrapped in prosciutto.

    7. Using care (and a hot pad) Take the now hot cast iron pan from the oven and place on the stove-top over medium-high heat. Place chicken breast, seam side down, onto the skillet. DO NOT MOVE THE CHICKEN for at least 4-5 minutes before turning over.

    Step 7 - Place seam side down in HOT Cast Iron Skillet
    Step 7 cont - Chicken after turning Over.
    8. After turning over chicken, move pan to the oven (center rack).
    9. After 10-15 minutes, turn over chicken and cook another 10-15 minutes in the oven.

    Step 9 - Pic after turned over chicken & about to cook 10-15 min longer.

    10. Remove pan from oven and let chicken “rest” for at least 5 minutes before serving.

    All Done! Ready to "Rest" prior to Serving

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