Cream Cheese and Prosciutto Stuffed Chicken Recipe
Add a photo
1 of 1 Photo

Cream Cheese and Prosciutto Stuffed Chicken

By: StacyD  
"This cheesy stuffed chicken will impress everyone, whether it's your family on a weeknight or your guests at a dinner party. You can even prepare the chicken the day before and cook it quickly when you need to! So easy and delicious!"

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 394 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 chicken breasts
 

Ingredients

  • 1 (8 ounce) package reduced-fat cream cheese
  • 1/2 cup minced red onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  •  
  • 4 skinless, boneless chicken breast halves
  • 8 slices prosciutto
  • 8 leaves fresh basil
  •  
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup white wine (optional)
  • 2 cups chicken broth

Directions

  1. Mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of waxed paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  2. Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling, and secure with toothpicks. Cover, and refrigerate 1 hour to overnight.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan, and set aside. Whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine, and cook for 1 minute. Pour in the chicken broth, and return to a boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 597 | Total Fat: 41g | Cholesterol: 148mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by bethsanchez23 
This recipe was really good, as written, but it needs a bit of tweeking on the cooking time. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by Ms January 
Very tasty!! I made this for company, and they had to cancel at the last minute. Needless to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by gardengrl 
Very tasty! My local market was out of prosciutto, so I improvised and use bacon. I was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by NORMA47 
It was a five star for us. The recipe says cook time at the top of the recipe. 30... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2009 by PEGLYF 
WONDERFUL! The only thing I did different was used dried Italian seasoning as I didn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by Davis Freeberg 
Some people care about their diet, but for me it comes down to how good something tastes, so... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?