Best Prosciutto Wrapped Chicken Breasts Recipes

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
• With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
• Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
• Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
• Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
• Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
• Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
• Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Steps:

• Season the chicken with 1/2 teaspoon pepper and salt to your liking.
• Lay the proscuitto on a cutting board or plate and sprinkle with the oregano.
• Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken.
• Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat.
• Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!).
• Transfer the chicken and garlic to plates.
• Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes.
• Spoon sauce over chicken.

PROSCIUTTO WRAPPED CHICKEN BREASTS WITH ORANGE-CRANBERRY JUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
• Mix the minced garlic into the softened butter. Cut a slit into the side of each chicken breast to make a pocket, and fill with the garlic butter. Wrap each chicken breast with two slices of prosciutto to form a bundle. Place into baking dish, seam-side down, and pour in chicken stock.
• Bake chicken in preheated oven until no longer pink, about 30 minutes. Once finished, remove chicken from oven and cover with a sheet of aluminum foil. Allow to rest for 10 minutes.
• Meanwhile, bring the cooking liquid from the chicken, the orange juice and the sugar to a simmer in a saucepan over medium-high heat. Stir in cranberries, and cook until they begin to pop, about 10 minutes. Strain through a mesh sieve, pressing to expel all of the juice. Discard the solids. To serve, cut each breast into several slices, place the slices onto serving plates, and drizzle with cranberry jus.

CHICKEN BREASTS WRAPPED IN PROSCIUTTO AND STUFFED WITH SPINACH, RED PEPPERS & FETA

Steps:

• Pound chicken out as thinly as possible. (Method suggested here was to slice shallow cuts across the tops in both directions, carefully avoiding going all the way through. Then, you cover the breast with plastic wrap and pound it with a rolling pin. Or, you can ask the butcher to do it for you. :))
• Season breasts with salt and pepper.
• Place the drained spinach over the breasts. Add roasted pepper slices, cut to fit on top of the spinach.
• In a small fry pan, melt the butter with the olive oil and sauté chopped onion and garlic, and cook until the onion is soft. Add the chopped mushrooms and a splash of white wine, fresh thyme and salt and pepper to taste. Cook until the mushrooms are tender and slightly golden.
• Place a thin layer of the sautéed mushrooms on the chicken, and finish with a thin layer of the crumbled feta.
• Lay open at least 3 slices of the prosciutto side by side, and place 1 chicken breast atop. Carefully (tricky!) roll up the breast so that the prosciutto encompasses it, and the stuffing remains intact.
• Place the rolled chicken breasts on a plate in the refrigerator for at least one hour. This helps a great deal in keeping the rolls together. Sprinkle a bit of Montreal Seasoning on top of each breast.
• Preheat your oven to 375 degrees.
• Take the rolls and tie them with kitchen twine around the sides where the stuffing is most likely to fall out. Heat about 1 tablespoon of olive oil in a sufficiently large oven-proof skillet, and sauté the rolls together long enough to give them a nice browned surface on all sides.
• Place the pan in the preheated oven and roast for 25 - 30 minutes.
• Remove from oven and keep chicken warm on a platter. Take the same pan and putting it on the stovetop, add a splash of wine to deglaze it, and add about 1/2 cup (or more) of chicken broth, and salt and pepper to taste. Let the sauce cook down until somewhat thickened and pour this over the warm chicken rolls.

STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Cut deep slit along one side of each chicken breast and open it out like a book.
• Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
• Lay 2 prosciutto slices on cutting board, overlapping them slightly.
• Put a sage leaf in middle and lay an open chicken breast on top.
• Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
• Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
• Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
• Place roasting pan in oven and set it to preheat to 180c (350F).
• Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
• Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
• Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
• Serve with steamed greens and light mashed potatoes or a zesty couscous.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Steps:

• Place chic breasts on work surface. Starting at thickest side of 1 chic breast, cut 2" long, 1" deep horizontal pocket. Insert 1 piece of cheese into pocket and press opening closed. Sprinkle chic with salt and pepper. Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices, wrap prosciutto slices around chic, covering completely and pressing to adhere. Repeat with each chic. Heat 1 tble oil in each of 2 large skillets over med-high heat. Add 3 chic breasts to each skilled and brown (about 4 minutes per side). Transfer chic to large baking sheet, roast in oven until 160 degrees (15-20 min) Transfer chic to cutting board; let rest 5 min. Thinly slice chic breasts crosswise and place 1 chic breast on each plate.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined. 3. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet. 4. Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.