prosciutto, basil, and cheese stuffed chicken

this is surprisingly easy and you can mix it up with different herbs, cheeses, meats…(sausage? pesto? balsamic? etc…)

prosciutto, basil, and cheese stuffed chicken

adapted from dishing the divine and modern comfort food

prep time: 15 min | total time: 30 min  | serves: 4

what you need:

  • 4 skinless chicken breasts
  • 2 oz cheese (you pick)
  • 2 oz light cream cheese
  • 1/4 cup minced fresh basil
  • 1 clove garlic, minced
  • olive oil
  • salt, pepper, cayenne to taste
get it done:
  • rinse and pat chicken breasts dry. if you have a mallet or rolling pin you can pound it flat, or you can butterfly them with an inch on each side to stuff. sprinkle with salt & pepper.

not the prettiest but still delicious.

  • mix cheeses, basil, garlic, salt, pepper, cayenne together.
  • lay prosciutto flat and fill each breast with mixture. roll em up nice & tight – use toothpicks or twine to cinch each closed – or if you don’t have that (i did not this time), just wrap tightly and cook with seam down first.
  • heat a skillet over medium heat and add olive oil. you can add some garlic in here too with the chicken breasts.

  • brown all sides of chicken, turn the heat down a bit, add water, and cover and cook for 5 minutes. flip, and cook for 10-15 minutes on the other side until fully cooked.
  • let rest for five minutes, and add some cheese on top to let it melt before you eat!
  • i serve these with prosciutto-wrapped asparagus (leftover prosciutto!) and salad with mama le’s dressing.



  1. connie child


  2. connie child

    thats what i said when i saw the picture. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

  3. hungrycupcakes

    OMG this looks so good! We made a sun dried tomato, goat cheese and spinach stuffed lemon chicken that is to die for! Give it a try… Thanks for sharing!

  4. Pingback: chicken and shrimp alfredo « CHiEATS

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