Cheese and Prosciutto Stuffed Chicken Breasts

Check ingredients as you prepare them. These checks stay on this page.

• 2 each chicken breast (skinless and boneless)
  Ingredient note

  Source: 2 chicken breast (skinless and boneless)
• ¼ cup cream cheese (I used spreadable garlic and herb cream cheese)
  Ingredient note

  Source: ¼ cup cream cheese (I used spreadable garlic and herb cream cheese)
• 4 slices prosciutto (thinly sliced)
  Ingredient note

  Source: 4 slices prosciutto (thinly sliced)
• 2 tablespoon sun-dried tomatoes (packed in oil, chopped)
  Ingredient note

  Source: 2 tablespoon sun-dried tomatoes (packed in oil, chopped)
• 12 each leaves basil
  Ingredient note

  Source: 6-12 leaves basil; upper source range endpoint used for shopping.
• 2 tablespoon olive oil
  Ingredient note

  Source: 2 tablespoon olive oil
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon pepper (or to taste)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat oven: To 450℉.
2. Prepare the chicken: Flatten the chicken breasts using a meat mallet to pound them until they are about ¼ inch to ½ inch in thickness.
3. Assemble the chicken breasts: Spread ½ the cream cheese on each chicken breast. Top with basil leaves, then 2 slices of prosciutto on each breast and a tbsp of chopped sun-dried tomatoes on each breast. Carefully roll up the breasts and secure with toothpicks. Season with salt and pepper.
4. Cook the chicken: Heat the olive oil in an oven proof skillet and brown the chicken, placing first with seam side down until just slightly golden brown. You may need to remove toothpicks to brown on all sides. Place skillet in oven and bake chicken for an additional 20 minutes, until chicken is cooked through.
5. Finish the dish: Remove chicken from skillet onto a cutting board, discard toothpicks and wait about 15 minutes before slicing each chicken breast. To double the recipe simply double all the ingredients.