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My review
Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese
26
stefychefy
"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."
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Ingredients
1 h 20 m servings 402Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6786 Ratings
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Most helpful positive review
2/7/2011
This is DELICIOUS! I made a few substitutions: dried figs (instead of dates), dried thyme and basil (instead of fresh), and I added pine nuts to the stuffing mixture. Next time I might try it wi...
Most helpful critical review
11/15/2010
This dish was good, but not good enough to make it worth the effort it took to make it.
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2/7/2011
This is DELICIOUS! I made a few substitutions: dried figs (instead of dates), dried thyme and basil (instead of fresh), and I added pine nuts to the stuffing mixture. Next time I might try it wi...
8/23/2010
Because this recipe sounded so good, I decided to give it a try. OMG! It was wonderful. I live in a small town and couldn't find any goat cheese so I used plain havartti instead. Also, I could o...
8/24/2010
Delicious recipe! The prosciutto kept the chicken moist and delicious. I made this for a friends gathering and substituted the goat cheese with feta because I knew some guest were not a fan of g...
8/23/2010
Looks GREAT!!!! What is the orange colored sauce you have on the plate???? Thanks
10/6/2010
I had to cheat this recipe a lot, but it still turned out wonderful. Namely, I didn't have prosciutto or dates, and used (nothing) and apples instead. My wife was beaming after eating this delic...
4/2/2011
This turned out perfectly. The recipe was easy to follow and the dates really added a tasty sweetness to the meal. I found the goat cheese really mellowed out as it baked. Wonderful!
3/24/2011
I made this for the first time on Monday and I made it again on Wednesday. I added 2 extra dates and a little extra basil the second time. These flavors are amazing together. I wouldn't omit ...