Prosciutto Wrapped Chicken Breast Recipes

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PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

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.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

PROSCIUTTO-WRAPPED CHICKEN BREASTS



Prosciutto-Wrapped Chicken Breasts image

Oh My! IF you want to impress someone by a chicken dish that will leave them asking for more and extremely delighted by the dish, then fix this! It is one of the most outstanding recipes for chicken I have ever tried! I got it off myrecipes.com. I adapted it to my liking. IT ROCKS! Also, a couple of tips, make sure your prosciutto is cold otherwise you will have trouble with the wrapping of the chicken and make sure your pan is thoroughly heated on medium for about 5 minutes before you put in olive oil. If it gets too hot, turn down heat. This is a really good dish to have with couscous. The prosciutto will be really crusty when finished cooking. It is beautiful!

Provided by buzzsau

Categories     Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/2 teaspoon black pepper
salt
4 slices prosciutto
2 tablespoons fresh oregano or 1 1/2 teaspoons dried oregano
3 -4 tablespoons olive oil
8 garlic cloves, unpeeled
1/2 cup dry white wine

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



Prosciutto-Wrapped Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic, minced
6 fresh sage leaves, roughly chopped
4 chicken cutlets (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
8 to 12 thin slices prosciutto
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon dijon mustard
10 cups mixed baby lettuce (about 5 ounces)
1 cup cherry tomatoes, quartered
3/4 cup low-sodium chicken broth
1 tablespoon unsalted butter

Steps:

  • Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
  • Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
  • Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
  • Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams

PROSCIUTTO-WRAPPED CHICKEN BREAST



Prosciutto-Wrapped Chicken Breast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
  • Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
  • Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
  • Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
  • Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
  • Slice the chicken and serve with the sauce over the top.

PROSCIUTTO-WRAPPED CHICKEN BREASTS



PROSCIUTTO-WRAPPED CHICKEN BREASTS image

Categories     Chicken     Roast     Quick & Easy     Dinner

Yield 6 servings

Number Of Ingredients 3

6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese (cut into 6 2" long slices}
12 thin prosciutto slices

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.

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