This dish for prosciutto-wrapped stuffed chicken is delicious and surprisingly simple. With a decadent stuffing, the chicken comes out of the oven crispy but moist. For entertaining, chicken can be filled and wrapped the previous evening! This goes well with spaghetti or mashed potatoes and a fast pan gravy, in my opinion. Carbohydrate aware? A mixed greens salad with vinaigrette is a fantastic accompaniment to this dish.
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
- Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
- With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 11 g |
| Sodium | 530 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it! Easy and delicious! I followed recipe the fresh herb and the dates gave it an awesome taste! Its a keeper.
This is an awesome way to cook otherwise boring chicken. I make mine with smoked Gouda and basil or cheddar/gruyere mix and thyme.
Absolutely amazing. I made a substitution out of necessity. I thought I had basil, but did not. Who runs out of basil in Italy? Because of the travel restrictions I did not want to go back to the store so I used a teaspoon of basil pesto. It made it a little thin, but the taste was great. Next time I try I will make sure I have fresh basil.
Subbed dried cranberries for the dates and bacon for the prosciutto. Also used skin-in thighs, which made them harder to stuff… but the skin helped seal the stuffing.
Was able to make it a day ahead, but brought it to room temp before putting it into the oven. Might try and play with the stuffing, but the chicken was very moist and tasty as it was. I used regular onions instead of shallots. It’s an easy but impressive dish to serve for company.
It turned out great! I bought an herbed cream cheese to simplify a bit. Overall a very easy recipe. I recommend cooking the chicken 5-10 min less, unless you have huge pieces. Mine were slightly overdone.
A little too many spices for me. Next time will just add McCormicks Garlis and Herb seasoning with a little more added garlic. The nuggets were moist and filling.
This was delicious. I added well chopped pignoli nuts to the goat cheese stuffing, which really added to it . And I substituted bacon which worked really well.
Do not cook this chicken for 40 minutes unless you have exceptionally large chicken breasts. I cooked it for 36 minutes and it was desperately dry. The flavors are spot on, as is the amount of filling. The only substitution I made was to use dried thyme and basil as that is what I had on hand. I will make this again, but will watch the cooking time more carefully.
I love prosciutto wrapped chicken, but my family couldn’t get into the sweetness of the dates. I thought it was ok. I’ll probably try a different recipe next time I wrap chicken.
Made this several times. Suggest to use 2 slices of prosciutto per breast, bake on parchment paper to avoid sticking or any messy cheese cleanup and lightly oil the tops after wrapping to encourage browning. I also season the outside of the wrapped breasts with a bit of pepper as the prosciutto is salty enough, and check the internal temp after 25 minutes. Mine were done! 40 mins is too long and no flipping required. A nice alternative is chopped dried cranberries and sage if you find dates too sweet. I have also substituted regular onions for shallots with good results
I followed the directions perfectly and took the advice of reviews to cut short the baking time by 10 minutes. It still came out super dry. I wasn’t sure about flipping the chicken after 20 minutes as I was worried it would come “unwrapped” but the cheese and prosciutto stayed perfectly in place. It looked yummy and we were so excited to try it but what a disappointment.
This recipe was followed with the exception of some of the filling ingredients. Just goats’ cheese and sundried tomatoes were used. It was one of the tastiest dishes we’ve ever made.
I found this recipe when looking for a recipe to use with the chicken, prosciutto, and mozzarella cheese I brought with me while on vacation. Fortunately, I had brought fresh thyme and basil with me. I had to use red onion in place of shallots and I didn’t have any dates or raisins. The chicken breasts I had were huge ones and I used the entire amount of cheese mixture for two that weighed a total of a pound. So if you have four large breasts, you may want to consider making more cheese filling. I am looking forward to remaking it with the goat cheese and fruit.
I was very pleased with how this came out. The only changes i made was to substite bacon for the prosciutto and I added fresh rosemary and black pepper into the stuffing. The only change I would make next time is to add more dates into the stuffing mixture. It was also surprisinly easy to make and looked much fancier and more difficult then it was. I served it with sauted sweet potatoes and asparagus smother in a creamy shrimp and cheese sauce. All the guest s raved and cleaned their plates.
Delicious and easy to make. I recommend cooking the chicken a few minutes lass on each side.
Excellent dish. I serve it with a balsamic glaze/reduction which fits perfectly with the flavors of the prosciutto and dates. A quick shortcut I’ve used when I didn’t have time to saute the shallots is mixing Smoky Fig & Roasted Garlic Sauce (purchased at Costco) into the dates/cheese mixture instead.
Loved it! Used dried cranberries instead of dates because that’s what had on hand and then broiled each side of the chicken for 3-5 min, covered, and baked at 400 for 30 min. So juicy and even my 16 month old son gobbled it up! Thanks for the recipe!
Excellent did it almost as stated, except added more garlic, dried Thyme vs. fresh and added slivered almonds on top during the last 20 minutes of cooking. will go into my rotation.
Dinner party debacle! I followed the recipe precisely but it turned out so dry it was virtually inedible. We had a hard time hacking through them even with steak knives. The prosciutto I used perhaps didn’t have a high enough fat content and the 35 minutes at 350 degrees was DEFINITELY way too long. On the good side, the filling was absolutely delicious, however, its moisture didn’t permeate the chicken. IF I ever attempt this recipe again — and that is my no means certain — I will try using bacon instead of prosciutto and certainly reduce the time drastically. Going to dinner-party-host-embarrassment-therapy now. 😉
I was so happy to find this recipe! I did add chopped mushrooms and sundried tomatoes. My 11yo even loved it. Thanks to hubby no leftovers. Highly recommend this wonderful recipe! Delicious!!!