What does it say about our society when we celebrate meat on meat? The turducken, pigs in a blanket, squid stuffed with pork, and pancetta wrapped pork. We’re a carnivorous bunch.
Prosciutto wrapped chicken, much to my surprise, is one of those recipes that just works. The salt from the prosciutto just sinks in and gives those otherwise bland chicken breasts a bit of character. I am a big advocate of the chicken breasts, but they always need a ton of seasoning and spices to pick up the slack.
Here, the prosciutto, goat cheese, sun-dried tomatoes, and oregano are definitely doing their job to make these chicken breasts shine. They’re great like that.
When I was eating prosciutto wrapped chicken in the UK, they were served with some of the best roasted potatoes I’ve ever had. Extra crispy on the outside, and soft like clouds on the inside. I’ve been desperately trying to recreate those potatoes in my kitchen without much success. I’ve boiled potato chunks, shook them up in the pot, and poured them onto a preheated pan that’s drizzled with oil. What am I doing wrong?
Stay tuned for my adventures in crispy roasted potatoes. I have a feeling I’ll be showing a number of potato failures in the weeks to come. In the meantime, enjoy these beautiful prosciutto wrapped chicken breasts!
Prosciutto Wrapped Chicken with Goat Cheese
Ingredients
- 4 chicken breasts
- 6 TBS herbed goat cheese, plain goat cheese works also
- 4 pieces of sun-dried tomatoes, thinly sliced
- 1 TBS chopped fresh oregano, or your favorite herbs
- 8 slices of prosciutto
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and grease it with cooking spray.
- Butterfly each chicken breast. Lay it flat on a cutting board. With your knife parallel to the board, cut into the chicken breast about 3/4 of the way in. Open the chicken breast up like a book. Spread 1 and 1/2 tablespoons of goat cheese inside each breast. Lay the slices of sun-dried tomatoes on top. Finally, sprinkle on a tiny bit of chopped oregano on each breast.
- Wrap each breast with two slices of prosciutto.
- Place the breasts on the prepared baking sheet. Bake for 23 to 25 minutes, or until the chicken has reached 165 degrees F (73 degrees C). You can also cut into to chicken to see if it’s still pink inside. If it is, bake it for a few more minutes.
- Serve immediately with your favorite vegetables!
Looking for more ways to cook with chicken or prosciutto? Try these recipes:
Chicken & Root Vegetable Pasties
Beth says
Lisa,you said sun-dried tomatoes and I started swooning.. yum!!
Lisa says
Thanks, Beth! Glad you love sun-dried tomatoes as much as I do!
Julie @ Tastes of Lizzy T says
My mouth is watering! This is one gorgeous dinner!
Lisa says
Thanks, Julie!!
Sarah | Broma Bakery says
I’m a happy carnivore right now. Plus, there’s warm goat cheese. Ughhhhh I want it allllll
Lisa says
I have some extra for you! How about you bake me anything and I’ll whip up a fresh batch of these for you!
Elizabeth @ Enjoy Every Bite says
This chicken looks delicious! And now I’m super excited for your potato recipe!!
Lisa says
Thanks, Elizabeth! I’ll try to come up with it soon!
Katie @ Mom to Mom Nutrition says
I LOVE your 5 Ingredient Friday’s series! Following for more 🙂
Lisa says
Thanks, Katie!! Definitely my weekly challenge!
KalynsKitchen says
Oh yes, this sounds fantastic.
Lisa says
Thank you very much, Kalyn!
Jocelyn (Grandbaby cakes) says
I seriously love everything about this!
Lisa says
Thanks, Jocelyn!
Danae @ Recipe Runner says
Okay so I want a side of the crispy potatoes with prosciutto to go with this amazing wrapped and stuffed chicken! Love this Lisa!
Lisa says
Thanks, Danae! I swear, I’ll get those potatoes down this weekend. 🙂
Sonali- The Foodie Physician says
What a perfect 5 ingredients- this looks amazing!! The only pigs in a blanket I know are wrapped in dough. What do you use to wrap your lil’ piggies?
Lisa says
Bacon! Haha, it might be a bit much though. Thanks, Sonali!
Sonali- The Foodie Physician says
As the saying goes, you can never have too much bacon! Sounds like a tasty little bite!
Lisa says
Haha, so true! Thanks again, Sonali!
Victoria says
Oh I want to eat this right now! Looks so delicious!
Lisa says
Thanks, Victoria!
Liz @ Floating Kitchen says
Not just meat on meat, but meat on meat PLUS goat cheese. I’m dying. So much good stuff!
Lisa says
Thanks, Liz!
pam (Sidewalk Shoes) says
I’ve had prosciutto wrapped fish, but not chicken!!! This sounds wonderful!
Lisa says
That’s funny, I’m just the opposite! Never had prosciutto wrapped fish before. I’ll definitely have to try that!
Arman @ thebigmansworld says
I am obsessed with stuffed chicken, especially with cheese and sundried tomatoes! One time. my friend made one filled with pesto and it blew up once you cut into the chicken.
It was awesome.
Lisa says
It blew up?! As in pesto flying everywhere? Oh my!
Meg @ The Housewife in Training Files says
I love all your flavors here! They are so classic yet always delicious!
Lisa says
Thanks, Meg!
Sarah @ SnixyKitchen says
I don’t cook chicken breast very often for just that reason – it’s usually bland. This dish doesn’t sound bland at all! The sun-dried tomatoes, goat cheese, and pancetta all sound like they bring so much flavor to this dish! I can’t wait to try it.
KalynsKitchen says
Hi there and good morning! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. I hope a lot of my readers will come over here and check it out, great recipe!
Lisa says
Kalyn, thank you so much for sharing my recipe – you’re too kind!! Hope you have a great day!