Prosciutto Wrapped Chicken Breasts! Three ingredients…three! This juicy chicken will quickly become your favorite go to meal, for weeknights and gatherings. Fabulous meal prep as you can make one or twenty!
The best three ingredient recipe I have every posted…well actually, it may be the only three ingredient recipe I have ever posted, but either way, this is the real deal. Fancy enough for company and easy enough for a super weeknight meal!
I used an herb flavored cream cheese from Boursin, but you could also use any brand herbed cream cheese. Philadelphia Chive and Onion would work well and is readily available.
The procedure to stuff these beauties, is similar to our Pesto and Mozz Stuffed Chicken Breasts.
How to make this three ingredient Herb Cream Cheese Stuffed Chicken Breasts wrapped in Proscuitto!
Slice open the chicken horizontally, not cutting all the way through. Open it up like a book…a book of yum!
Spread a couple tablespoons of cream cheese onto the chicken, leaving an edge around it so the chicken seals and the gooey lovely cream cheese doesn’t sneak out.
All these raw meat pictures are testing my limited photography skills! ugh! I do it all for you! :).
Now simply lay two slices of prosciutto over the top, tuck and press into the chicken. No need for toothpicks.
Because I belong to the Lazy Cooks Club ( President and CEO by the way). I am always trying to omit unnecessary cooking steps. For this recipe, I experimented with searing one wrapped chicken breast in a skillet and simply baking the other. Needless to say, searing made a big difference with the taste and texture.
That being said, we ate the baked one with no complaints….
That concludes my cooking experiment for today folks! It was a tasty one too!
We love cooking with chicken breasts! They are easy to work with and when cooked properly very very tasty! Here are a few of our favorite recipes!
Chicken Breasts with Mushroom Pan Sauce
Stuffed Mozzarella Chicken with Pesto and Tomato
French Onion Chicken in One Skillet
Jalepeno Popper Stuffed Chicken
To the Lazy Cooks Club!
Clink!
Kathi
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Prosciutto Wrapped Chicken Stuffed with Herb Cream Cheese
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 8 slices prosciutto ham sliced, not shaved
- 1 5 ounce container herb cream cheese I used Boursin
- salt and pepper
Instructions
- Preheat oven to 350 degrees
- Slice each chicken breast horizontally but not all the way through. Open like a book. Salt and pepper both sides of the chicken.
- Divide cream cheese evenly between the 4 chicken breasts. About a heaping two tablespoons each.
- Fold chicken back together.
- Top with two slices of prosciutto. Wrap around chicken and press to seal.
- Heat non stick oven safe or cast iron skillet to medium high. Add olive oil. Heat oil until shimmering.
- Sear each wrapped chicken breast for about 2 minutes on each side or until brown and crispy. If your chicken breasts are really thick, you might want to sear the sides as well.
- Bake for 10-12 minutes depending on the thickness of your chicken. (chicken is perfect when the internal temp is 165 degrees).
- Let rest for 5 minutes before slicing.
- I serve this with rice and steamed veggies!
Nutrition
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andrew kan says
easy and taste
Cat says
Hi ladies – can I do this on the bbq and, if so, at what temperature and for how long?
Joan says
Just want to make sure I’m baking this at 350 for only 12 minutes? Sounds like such a short time for chicken?!
Kathi & Rachel says
Yes Joan it is correct because you sear it before it goes in the oven. Check with a meat thermometer. 165 degrees internally is perfect!
Jade says
Hello! You mentioned that you cooked the chicken two different ways, one seared in a cast iron skillet and the other baked in the oven. In the recipe steps one says to sear the chicken in the skillet and then the following step says to put the chicken in the oven, so I’m just wondering if I’m supposed to sear it and then put it in the oven or if those steps are meant to be two different options for cooking the chicken?
Thank you!
Kathi & Rachel says
Sorry for the confusion. I was showing the difference between taking the time to sear it and just putting it in the oven. For best results sear first then put in oven.
Paul Simmonds says
Just a little confused: “preheat oven to 350 degrees” and then later, “165 degrees is the perfect temp for juicy chicken!”. Is the first reference (350 degrees) actually Farenheit – as this converts to about 176 C.?
Kathi & Rachel says
Sorry for the confusion Paul. 165 degrees is referencing the internal temp of the chicken using a meat thermometer. I’ll update to make more clear. Thanks for the note!
CHRISTINE says
Very delicious– impressive but easy to make. I used cream cheese which I mixed with garlic powder and Italian seasoning. I did sauté the breasts so the prosciutto got crispy before baking. If you wrap the prosciutto firmly around the chicken very little or no cheeses leaks out. So easy I won’t need to even look at the recipe in the future when I make it and I will.
Bill Hanam says
Can I use boneless skinless chicken thighs
LaughingSpatula.com says
Hi Bill, yes! I think it sounds delish! Make sure and check for temp of 165 degrees into the meat…might take an additional 5-10 minutes to cook.
Natalie says
Have you ever tried making this with Aloutte?
panno says
love the sound of this recipe making it tonight but couldn’t find the cream cheese you said it the recipe so brought philadelphia garden herb fingers crossed it works lol
LaughingSpatula.com says
Hi! Cream cheese will work great…add a bit of garlic (powder or fresh) and a pinch of italian herbs (dried or fresh) and it will be great!
Kit Kat says
I followed the steps which were very good, but this was way too salty and I did not salt the chicken because of the prosciutto. What went wrong? And all if the cheese came out and I even froze the cheese a lil like one reply mentioned
LaughingSpatula.com says
The Boursin Cream cheese is a little salty but still the grams come to only 650 which isn’t horrible. But you can use just regular cream cheese that you season yourself to cut back even further! The cream cheese baking out can only be a result of the prosciutto not being wrapped tight enough around the chicken. I make this a lot as does a few of my friends and they havnt had the problem. Hoping you give it another try!
Christine says
I’m trying this tonight. I used provolone instead of cream cheese as I did not have any. We’ll see.
Sue Rumer says
This is beyond fantastic. I would suggest freezing the herbed cheese in small quenelles prior to wrapping; most of ours leaked out in the oven.
Kari says
I made this tonight because of the keto friendly ingredients. All I have to say was this was AMAZING!
Kathi @ LaughingSpatula.com says
Thats great Kari! I love this recipe too and make it often. Never thought of it as Keto…brilliant!
Gail Stringer says
Could I do this with some thin sliced boneless pork chop that I have?
Kathi @ LaughingSpatula.com says
You bet Gail! Careful not to overcook as pork can get tough pretty fast but it will work and be yummy!
PATSY MAXWELL says
I make this, but stuff the chicken with smoked gouda and fresh basil. I am making it tonight! I will be trying the Boursin, though.
Kathi @ LaughingSpatula.com says
Patsy, smoked gouda sounds like heaven! I hope you love this version. It will be milder than a bold smoked cheese but there is room in this world for all cheese! Clink!
Lindsey says
I followed your recipe and instructions exactly as you wrote them and it was fantastic!!! Made it for company last night and everyone was asking for the recipe. Your detailed instructions made it so easy. Thank you for sharing!
Kathi @ LaughingSpatula.com says
Thank you Lindsey! I am so glad you and your guests loved it! Your note made my day…thanks for taking the time to send it!