Creamy brie cheese tucked into chicken breast covered in Parma ham (prosciutto). Easy to make and tastes delicious! The Parma ham can be replaced by bacon, and you can use any cheese you like. This is wonderful served with a cheesy tomato pasta and a leafy green salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a small baking dish or sheet by spraying with cooking spray.

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  • Slice each chicken breast horizontally nearly in half to butterfly. Open up, and sprinkle with lemon juice on both sides. Sprinkle with pepper and chipotle powder to taste, then add a slice of Brie, and sprinkle with chives. Fold the chicken breasts back together firmly.

  • Place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. Place a stuffed breast upside down onto the bottom edge of the prosciutto. Roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto.

  • Place chicken packets seam-side down onto oiled baking dish. Bake in preheated oven until the internal temperature of the chicken reaches 160 degrees F (70 degrees C), about 40 minutes. Allow to rest for 5 minutes before serving.

Nutrition Facts

417 calories; 25 g total fat; 147 mg cholesterol; 1087 mg sodium. 2.2 g carbohydrates; 44 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2009
I added garlic salt in with the cheese etc for some extra flavor but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped so the cheese didn't slip out at all. Definitely recommend. Read More
(4)

Most helpful critical review

Rating: 2 stars
07/30/2007
This was really quite bland. Most of the cheese ran out of the chicken whilst was cooking even though I secured it tightly. Needs some garlic & other flavourings rather than just chives. Read More
(2)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/04/2009
I added garlic salt in with the cheese etc for some extra flavor but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped so the cheese didn't slip out at all. Definitely recommend. Read More
(4)
Rating: 5 stars
01/04/2009
I added garlic salt in with the cheese etc for some extra flavor but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped so the cheese didn't slip out at all. Definitely recommend. Read More
(4)
Rating: 4 stars
04/26/2007
I think this one has potential. Unfortunately I had a problem because the prosciutto I bought claimed to be thin slices but was really more like thin tatters--I had to made a kind of patchwork of it to wrap the chicken. This meant that I couldn't tuck the ends in and all the cheese melted and ran out. The chicken was also overcooked at 40 minutes so next time I will try 5-10 minutes less. Even so the flavor was good and I'll try it again with the right kind of prosciutto slices. I used dried sage instead of chives and no chipotle. Read More
(3)
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Rating: 2 stars
07/30/2007
This was really quite bland. Most of the cheese ran out of the chicken whilst was cooking even though I secured it tightly. Needs some garlic & other flavourings rather than just chives. Read More
(2)
Rating: 4 stars
06/26/2007
Great recipe. The chicken was a bit dry/overcooked though. I'd cook it a for either less time or turn down the heat some. I'm going to try 30 minutes next time and then add 5 minutes if it's undercooked. Excellent flavour though! Read More
(1)
Rating: 5 stars
06/08/2007
Delicious! Love the brie inside! I didn't have chives but it was still very tasty without them. I think I may have had smaller chicken breasts but found that I did not need to bake it for the full 40 min. (I would just check the temperature vs. going by the cook time.) Read More
(1)
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Rating: 4 stars
12/26/2012
I liked this but for me it needed a little more oomph. I did use the chipotle but I guess not enough. Next time I will add some fresh rosemary - I tossed a few springs in with the leftovers. My cheese stayed in the chicken just fine Read More
Rating: 4 stars
01/15/2019
I had to play w it a little bc when I went to get the prosciutto out of the fridge there were only three pieces left! So I made it more of a casserole with the prosciutto on top. I also added totally squeezed out spinach on the chicken before the cheese. It worked and was really really good! Read More
Rating: 1 stars
09/22/2014
Not a winner here! The recipe sounded great but it was very bland and not flavorful at all. I followed all directions but it was just a flop. Would not recommend. Read More